Difference between revisions of "Fried Plantain"
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* [[plantain]]s have black skins when ripe. | * [[plantain]]s have black skins when ripe. | ||
| − | == | + | == Procedures == |
# Peel and slice the [[plantain]]s. Depending on the desired result, the [[plantain]]s can be sliced into thin rounds, cut into coarse dice, or cut lengthwise in strips. While the [[plantain]]s are being cut up, heat the [[oil]] to 350 - 375 °F in a heavy skillet. | # Peel and slice the [[plantain]]s. Depending on the desired result, the [[plantain]]s can be sliced into thin rounds, cut into coarse dice, or cut lengthwise in strips. While the [[plantain]]s are being cut up, heat the [[oil]] to 350 - 375 °F in a heavy skillet. | ||
# When the [[oil]] is hot, add the [[plantain]] pieces a few at a time. Cook until the edges are brown and crispy. Turn and cook on the other side. Remove and drain on absorbent paper. Cook the remainder of the [[plantain]]s in the same manner. | # When the [[oil]] is hot, add the [[plantain]] pieces a few at a time. Cook until the edges are brown and crispy. Turn and cook on the other side. Remove and drain on absorbent paper. Cook the remainder of the [[plantain]]s in the same manner. | ||
# Serve warm. Depending on whether you wish your [[plantain]]s to be snack, an accompaniment to vegetables, or a dessert, you may sprinkle them with [[salt]], [[red chile powder|chile powder]], or [[powdered sugar]]. | # Serve warm. Depending on whether you wish your [[plantain]]s to be snack, an accompaniment to vegetables, or a dessert, you may sprinkle them with [[salt]], [[red chile powder|chile powder]], or [[powdered sugar]]. | ||
| − | [[Category:Senegalese | + | [[Category:Senegalese cuisine]] |
| − | [[Category: | + | [[Category:Snack Recipes]][[Category:Plantain Recipes]] |
| − | [[Category:Recipes | ||
Latest revision as of 20:14, 13 July 2012
Description
This is a traditional West African snack that can also be served as a vegetable. The idea of frying plantains has crossed the Atlantic and the practice can be found in virtually all parts of the Caribbean. Methods differ slightly. In Spanish-speaking islands the plantains are sometimes flattened and fried and called tostones, while in Haiti they are known as banana pesé and usually accompany griots de porc. They are sprinkled with Sugar and served as dessert in Guadeloupe and are the traditional accompaniment to Cuba’s picadillo. In still other islands they are fried crisp and eaten as snacks or hors d’oeuvres. This is a basic recipe that individual cooks can adapt to their own methods.
Ingredients
Procedures
- Peel and slice the plantains. Depending on the desired result, the plantains can be sliced into thin rounds, cut into coarse dice, or cut lengthwise in strips. While the plantains are being cut up, heat the oil to 350 - 375 °F in a heavy skillet.
- When the oil is hot, add the plantain pieces a few at a time. Cook until the edges are brown and crispy. Turn and cook on the other side. Remove and drain on absorbent paper. Cook the remainder of the plantains in the same manner.
- Serve warm. Depending on whether you wish your plantains to be snack, an accompaniment to vegetables, or a dessert, you may sprinkle them with salt, chile powder, or powdered sugar.
