🇬🇶 Equatorial Guinean Cuisine

Plátano Frito

Fried Plantains

Prep Time 15 min
Servings 4
Difficulty Easy
Calories 284 kcal

Thick slices of ripe plantain fried in palm oil until caramelized and golden, with crispy edges and a soft, sweet interior. The simplest and most beloved side dish in Equatorial Guinea.

Ingredients

Instructions

  1. 1 Peel the ripe plantains and cut them diagonally into slices about one centimeter thick. The diagonal cut creates more surface area for a crispier result.
  2. 2 Heat palm oil in a large frying pan over medium heat until the oil shimmers but does not smoke.
  3. 3 Place the plantain slices in a single layer in the hot oil. Do not overcrowd the pan. Fry for three to four minutes per side until deep golden brown and caramelized.
  4. 4 Remove the fried plantains to a plate lined with paper towels to drain excess oil. Sprinkle lightly with salt while still hot.
  5. 5 Serve immediately as a side dish alongside stews, soups, or grilled meats. The plantains are best eaten hot when the exterior is still crispy.

Did You Know?

In Equatorial Guinea, the ripeness of the plantain determines the dish. Green plantains are boiled or used in savory dishes, while ripe ones are fried for their natural sweetness.