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Appetizers

Fried Plantains with Pepper Sauce

The Quirky Foodster Team

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Ingredients

  • 600 g (3 large) ripe plantains
  • 300 ml (1.25 cups) vegetable oil, for frying
  • 200 g (2 medium) tomatoes
  • 80 g (1 small) onion
  • 1 whole (1 whole) scotch bonnet pepper
  • 5g (1 clove) garlic
  • 3g (1/2 tsp) salt

Method

  1. Peel the plantains and slice diagonally into 1 cm (1/2 inch) pieces.
  2. Blend tomatoes, onion, garlic and scotch bonnet into a smooth sauce.
  3. Simmer the blended sauce in a small saucepan over medium heat for 12-15 minutes until thickened, seasoning with salt.
  4. Heat oil in a frying pan over medium heat and fry the plantain slices for 3-4 minutes per side until golden.
  5. Drain the fried plantains on paper towels.
  6. Serve hot alongside the pepper sauce for dipping.

Introduction: Sweet ripe plantains fried until caramelised and served with a fiery pepper-tomato sauce are a much-loved appetizer across coastal Guinea, reflecting the region's close culinary ties with neighbouring Ivory Coast and Sierra Leone while carrying its own local seasoning.

Cultural Background: Sweet ripe plantains fried until caramelised and served with a fiery pepper-tomato sauce are a much-loved appetizer across coastal Guinea, reflecting the region's close culinary ties with neighbouring Ivory Coast and Sierra Leone while carrying its own local seasoning.

Tips: Use plantains that are fully yellow with black spots for the best sweetness. Keep the oil at a moderate heat to avoid burning the outside before the inside softens.

Variations: Add grilled onions on top for extra flavour. Serve with a peanut dipping sauce instead of pepper sauce.

Storage: Best served immediately; refrigerate leftovers up to 1 day.

Reheating: Reheat in a dry skillet over medium heat until warmed through.

Nutrition: Calories: 260 kcal | Protein: 2 g | Carbs: 42 g | Fat: 10 g | Fibre: 3 g

FAQs:

Q: Can I bake the plantains instead?

A: Yes, bake at 200°C (400°F) for about 20 minutes, turning once, for a lighter version.

Q: How ripe should the plantains be?

A: Choose plantains that are mostly yellow with black spots; under-ripe plantains will not caramelise properly.

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