Thick rounds of semi-ripe plantain fried twice — first to cook through, then smashed and fried again until golden and crunchy outside with a soft center.
Nutrition & Info
Equipment Needed
Presentation Guide
Instructions
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1
Peel plantains and cut into 3cm thick rounds.
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2
Fry in oil at 170°C for 4-5 min until pale golden. Remove and drain.
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3
Smash each piece flat to about 1cm using a plate or spatula.
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4
Return to hot oil (180°C) and fry 2-3 min until deep golden and crispy.
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5
Drain on paper towels. Season with salt immediately.
Did You Know?
The double-fry technique used in banana frita is shared across Caribbean and West African cultures, each claiming to have invented it first.
Chef's Notes
Equipment Tips
- deep skillet
- flat spatula or plate for smashing
- paper towels
Garnishing
sea salt
Accompaniments
grilled fish, stews
The Story Behind Banana Frita
Banana frita connects Sao Tome directly to its West African culinary roots, where the double-fried plantain technique has been practiced for centuries. The method was carried to the islands by African workers on the cacao plantations. Today it accompanies virtually every protein dish, from grilled fish to stewed chicken.
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