← Nouns Cooking · West & East African

Ingredients

• 4 ripe plantains (yellow with black spots)
• 3 cm piece Ginger, roughly chopped
• ¼ Onion, roughly chopped
• 1 scotch bonnet (or ½ tsp cayenne)
• ½ tsp Salt
• 750 ml oil for deep frying
• 1 handful roasted peanuts, to serve (optional)

Method

1. Blend or pound the ginger, onion, scotch bonnet and salt with 1 tbsp water to a paste.
2. Peel the plantains and cut them into 2 cm cubes. Toss with the spice paste and leave for 15 min.
3. Heat the oil in a deep pan to 175°C (350°F). Fry the plantain in batches for 3–4 min, turning, until deep golden and dark at the edges.
4. Drain on kitchen paper and eat hot, with roasted peanuts on the side as they do in Accra.

Tips

• Wear gloves when handling scotch bonnet, and take care with hot oil.
• The optional peanuts are a major allergen.

Sources

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

Travel & Munchies Eat Well Abi