Ripe Fried Plantain, Hot off the Stove

Ripe fried plantain is a favorite of many, young and old. If you haven't already tried it, when you do, you'll see why.

African children who are finicky eaters love it. Your kids will love them too, because it is sweet.

They are often eaten as an appetizer before a meal. Africans will stand around the stove and eat the plantain as soon as they are done.

Fried plantains is commonly eaten along with main dishes as a side dish. Try them with Collards and Cabbage, spinach, jollof rice, and eggplant.

Plantains are good for you. They are in the fruit group. They are high in Potassium, and Vitamins A, B6, and C.

You can usually find nice and full plantains in a Spanish or oriental store.

Sometimes even your regular grocery store will have them. Then you can buy your plantain when you do your regular shopping.

You should buy them large and yellow with black markings(see photo). If they are picked before they are ripe, they will not be full. Then they will not be very sweet.

OK, let's get ready to fry some plantains.

You will need:

Several ripe plantains
1/2 to 1 C of cooking oil

Remove the peeling from the plantain(see tip below). Cut in half. Slice into 1/4 to 1/8 inch thick slices.

Place oil in a wide sauce pan and heat on medium high. Carefully place slices of plantains in the hot oil with a cooking fork. Fry until golden brown. Turn to the other side and fry until golden brown.

When done, place fried plantain on a plate lined with paper towels. The towels will absorb the excess oil. Then transfer plantain to another plate or platter for serving.



To peel plantain, first cut off about one inch from both ends. Then run the tip of the knife along the side, cutting just through the skin layer along the length of the plantain. Then remove skin.

Adjust the heat if necessary so that the plantain does not get too dark or cook too fast.

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