Fried Ripe Plantain

Name: Fried Ripe Plantain
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4 servings
Cuisine: Grenadian
Ingredients: 3 very ripe plantains (black-skinned); Vegetable oil for frying; Pinch of salt

Fried Plantain (FRYDE PLAN-tin)

Caramelised Sweet Plantain Slices

⏱ Prep Time 15 min

📈 Difficulty Easy

👥 Servings

🔥 Calories 240 kcal

Ripe plantain sliced on the diagonal and fried until the edges caramelise to a deep golden brown, yielding a sweet, creamy side dish.

Nutrition & Info

Protein 2.0g

Carbs 40.0g

Fat 8.0g

Protein Carbs Fat

Dietary

vegetarian vegan dairy-free gluten-free nut-free

Equipment Needed

skillet sharp knife paper towels

Presentation Guide

Vessel: small plate

Garnishes: none

Accompaniments: rice and peas, stewed chicken, beans

Instructions

1
Peel plantains and slice on the diagonal into pieces about one centimetre thick.
2
Heat enough oil to cover the bottom of a heavy skillet over medium heat.
3
Fry plantain slices in a single layer, without crowding, until the underside is deep golden, about three minutes.
4
Flip and fry the other side until equally golden and caramelised.
5
Remove to paper towels to drain. Sprinkle with a pinch of salt while still hot.
6
Serve immediately as a sweet side dish alongside any savoury meal.

💡

Did You Know?

In Grenada, the ripeness of the plantain determines the dish: green for chips, yellow for baking, and black-ripe for frying sweet.

Chef's Notes

Equipment Tips

skillet
sharp knife
paper towels

Garnishing

none

Accompaniments

rice and peas, stewed chicken, beans

The Story Behind Fried Ripe Plantain

Fried plantain connects Grenadian cuisine directly to West Africa, where plantains are a dietary staple. Brought to the Caribbean through the slave trade, plantains thrived in the tropical climate and became a fundamental ingredient. The simple act of frying ripe plantain until caramelised is one of the most universal Caribbean cooking techniques, appearing at breakfast, lunch, and dinner tables across Grenada and the wider region.

🕐 Traditionally enjoyed side dish with any meal 📜 Origins: West African staple

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