Accompagnement
Plantain Tape (Twice-Fried Flattened Plantain)
A West African snack of plantain slices that are fried, flattened, then fried again until crisp. Seasoned with salt and pepper, they are served hot.
Prep15 min
Cooking15 min
Total30 min
Servings4
DifficultyEasy
Calories240 kcal
Preparation
30 min- Wash and cut off the ends of each plantain, score the surface of the skin lengthwise to remove the peel. Then cut slices about 2 centimeters wide. However, you are free to cut the plantain your own way. There is no fixed shape in this recipe. Finally, salt if desired.
- In a pan or fryer, heat a good amount of oil. When the oil is very hot, add the plantain pieces. Turn them from time to time. Let fry for 1 minute when they begin to turn golden.
- Let cool on absorbent paper. When the plantain pieces are less hot, take your cutting board and place a piece standing on its edge in a plastic bag. With the rolling pin of the cutting board, press it down firmly. You then obtain a completely flat plantain tape. Proceed the same way for all the remaining pieces.
- Turn the heat back on and reheat the oil. Fry the plantain tapes again for 5 minutes, turning halfway through cooking.
- Drain on absorbent paper. Serve piping hot.
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