Ripe plantains grilled over charcoal until caramelised and smoky, a popular Central African street snack enjoyed on its own or with grilled meat.
Nutrition & Info
Equipment Needed
Presentation Guide
Instructions
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1
Peel the plantains and cut each one in half lengthwise to create flat grilling surfaces.
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2
Brush lightly with vegetable oil to prevent sticking on the grill.
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3
Place on a hot charcoal grill or grill pan over medium-high heat.
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4
Grill for four to five minutes per side until deep golden-brown grill marks appear and the plantains are soft throughout.
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5
Remove from grill and serve immediately while hot. Optionally sprinkle with a pinch of salt or ground chilli.
Did You Know?
Makara vendors line the roadsides of Bangui, their charcoal grills sending sweet smoke into the evening air.
Chef's Notes
Equipment Tips
- charcoal grill or grill pan
Garnishing
ground chilli
Accompaniments
The Story Behind Makara
Makara is the quintessential Central African street food: ripe plantains grilled directly over charcoal until their natural sugars caramelise into a dark, sticky crust. The simplicity of the preparation belies its addictive flavour — smoky, sweet, and slightly chewy.
On the Calendar: Available year-round wherever plantains ripen, makara is an anytime snack sold along roadsides and in markets.
Then & Now: The preparation has remained unchanged for generations. What changes is the accompaniment — some modern vendors offer chilli sauce or roasted groundnuts.
Legacy: Makara is street food at its purest, requiring nothing more than fire, plantains, and patience.
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