One plantain serves 1-2
Fried plantains can be on the table in less than 5 minutes. This easy, delicious side dish goes well with any Caribbean or African food. In particular, the slightly sweet flavor helps contrast with both region’s spicy dishes.
salt or brown sugar
1. Heat a thin layer of vegetable oil in a frying pan. Meanwhile, cut plantains into long, oblong slices.
NOTE: Choose plantains that are yellow to black in color, not green. The green plantain in the photo was still under ripe and inedible. Green plantains behave like green bananas, after a few days the bland astringency gives way to a mildly sweet flavor.
2. Fry in the oil on both sides until browned.
NOTE: How browned you like them is a matter of taste. I like my fried plantains pretty dark
3. Sprinkle immediately with salt or brown sugar. Serve hot.
The first time I made plantains – oops crispy.
Although they are a bit charred, they are still uber tasty.
When I made them again, for Burundi, I turned the heat down a little.
Ahhhh, much better!
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