Ripe plantains sliced and fried in hot oil until golden and caramelized, yielding crispy edges and a sweet, creamy interior.
Nutrition & Info
Equipment Needed
Presentation Guide
Vessel: plate
Accompaniments: grilled fish, nyembwe chicken, cassava leaf stew
Instructions
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1
Peel plantains and slice diagonally into 1cm pieces.
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2
Heat oil in a frying pan over medium heat.
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3
Fry plantain slices 2-3 minutes per side until golden brown.
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4
Remove with slotted spoon and drain on paper towels.
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5
Sprinkle lightly with salt and serve hot.
Did You Know?
In Gabon, the ripeness of plantains is a matter of serious debate — some prefer them barely yellow, others insist on near-black skins for maximum sweetness.
Chef's Notes
Equipment Tips
- frying pan
- knife
- slotted spoon
Accompaniments
grilled fish, nyembwe chicken, cassava leaf stew
The Story Behind Plantains Frits
Plantains arrived in Central Africa centuries ago via trade routes and became a fundamental crop in Gabon's equatorial climate. Fried plantains are the most common side dish in Gabonese cuisine, appearing alongside nearly every main course from humble family meals to festive celebrations.
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