← Nouns Cooking · West & East African

Ingredients

• 3 ripe plantains (yellow with black spots)
• ½ tsp Salt
• 500 ml oil for frying

Method

1. Cut the ends off the plantains, slit the skin along its length and peel it away. Slice on the diagonal about 1 cm thick (or into cubes) and toss with the salt.
2. Heat 2–3 cm of oil in a deep frying pan over medium-high heat until a piece of plantain sizzles straight away, about 175°C (350°F).
3. Fry in batches, without crowding, for 2–3 min per side until deep golden with dark caramelised edges.
4. Drain on kitchen paper and serve warm with jollof rice, beans porridge or egg sauce.

Tips

• Very ripe, almost black plantains are sweetest but brown faster, so turn the heat down a little.
• For less oil, shallow-fry in 3 tbsp oil in a non-stick pan.

Sources

Written in our own words after cross-checking these recipes:

Chef Lola's Kitchen My Diaspora Kitchen