Plantains are members of the banana family, but they are starchier and lower in sugar, which means that when they are ripe, they will still be green in colour. If you get them when they are overripe, they may have started to turn yellow or black. While a banana makes a great, raw snack, plantains aren’t usually eaten raw because of the high starch content.
Plantains are a staple food in the tropical regions of the world, the tenth most important staple that feeds the world. Plantains are treated in much the same way as potatoes and with a similar neutral flavour and texture when the unripe fruit is cooked by steaming, boiling or frying.
Fried plantain may be served as a snack, a starter or as a side dish to a main course, such as with Jollof rice, spicy barbecued meat, tomato stew, curries or beans. It is made in different ways: salted or unsalted, cut into “ears”, “fingers”, can be diced, or fried whole.
These are overripe plantain which we will dice and fry.
- Remove the plantain from the skin and slice in half then half again.
- Cut the plantain, they should form little quarters.
- Heat some vegetable oil in a pot and place half the plantain in the hot oil. Leave to fry for a minute before turning over.
- Fry the plantain until all the sides of the are golden brown. Be careful not to burn them (they cook very quickly).
- Once fried, place on kitchen paper to absorb any excess oil from the plantain.
Enjoy this! Whether you’ve eaten fried plantain before or not.
My husband loves it as a snack with freshly grounded rock salt over it.