Bajan Fried Plantain

Name: Bajan Fried Plantain
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4 servings
Cuisine: Barbadian
Ingredients: 3 ripe plantains (skin should be mostly black); 2 tbsp butter; 1 tbsp vegetable oil; Pinch of salt; Pinch of cinnamon (optional)

Fried Plantain (fride PLAN-tin)

Pan-Fried Sweet Plantain Slices

⏱ Prep Time 15 min

📈 Difficulty Easy

👥 Servings

🔥 Calories 241 kcal

Ripe plantain slices fried in butter until caramelized and golden, a sweet and savory side dish served with most Barbadian meals.

Nutrition & Info

Protein 2.0g

Carbs 38.0g

Fat 9.0g

Protein Carbs Fat

Dietary

vegetarian gluten-free nut-free

Allergen Warnings

⚠ dairy

Equipment Needed

frying pan sharp knife paper towels

Presentation Guide

Vessel: small plate

Garnishes: cinnamon dusting

Accompaniments: any main dish

Ingredients

3 ripe plantains (skin should be mostly black)
2 tbsp butter
1 tbsp vegetable oil
Pinch of salt
Pinch of cinnamon (optional)

Instructions

1
Peel plantains and slice diagonally into half-inch thick pieces.
2
Heat butter and oil together in a frying pan over medium heat.
3
Place plantain slices in a single layer and fry for two to three minutes per side.
4
Cook until deeply golden and caramelized on both sides.
5
Drain on paper towels, sprinkle with salt and optional cinnamon, and serve warm.

💡

Did You Know?

In Barbados, the rule is that plantains must be very ripe with mostly black skin for frying, as green ones are too starchy.

Chef's Notes

Equipment Tips

frying pan
sharp knife
paper towels

Garnishing

cinnamon dusting

Accompaniments

any main dish

The Story Behind Bajan Fried Plantain

Plantains arrived in the Caribbean from West Africa during the era of the transatlantic slave trade and became a fundamental starch in Caribbean cooking. In Barbados, fried ripe plantain is one of the most common side dishes, its natural sweetness caramelizing beautifully in butter. The dish connects Bajan cuisine directly to its West African roots, where fried plantain remains equally beloved. Simple to prepare yet deeply satisfying, it accompanies everything from fish stew to rice and peas.

🕐 Traditionally enjoyed served with lunch and dinner 📜 Origins: West African heritage in the Caribbean

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