Sometimes there is nothing better than fried plantains, especially for a simple breakfast.
All across West Africa fried plantains are served as snacks or starters and as a side dish to foods such as jollof rice, roast chicken or grilled fish. Sometimes they are served as the mains to mop up some peanut stew or bean stew.
In Sierra Leone, vendors sell it as part of the popular street staple ‘fry fry’. Imagine a sandwich stuffed absolutely full of plantains, fish, eggs, pancake etc all topped up with a spicy onion gravy. Oh, the memories.
OH thought that plantains looked like big bananas. So much so, that I once found him sternly telling off our miserable looking banana loving mini chef for not eating the ‘banana’. Guys, that is like eating bread dough instead of bread.
The green ones are unripe (but can still be cooked with), the yellow ones are firm and sweeter and the black ones are super ripe and very sweet when cooked. For this recipe, I prefer mine firm and yellow as they are sweet but not too much. Try them in their various stages of ripeness till you find what works for you.
So please try this fried plantain recipe and please leave a comment below about how you like yours.
- 2 plantains
- Salt to taste
- 6 tbsp of oil for frying or more depending on the size of your pan
- Peel the plantains and cut into slices.
- Sprinkle some salt on both sides.
- Put enough oil in frying pan so that the oil comes up to about a 3rd of each slice of plantain when they are in.
- Heat the oil until when you put a piece of plantain in, it sizzles.
- Put in the plantain slices.
- Fry on one side till golden and turn over and fry on the other side.
- The second side cooks a lot quicker than the first side so keep an eye on this.
- You might need to reduce the heat on the plantains as well after turning the slices.
- Remove plantains from oil and drain on kitchen paper.
- If frying plantains in more than one batch keep the first batch in an oven on warm.
- Serve immediately.