Author Notes: In the Netherlands, they are called 'Bakbanan' - baking bananas. In Nigeria, we call them Plantains, cousin to the banana! We have them in a variety of ways, one of the most popular being deep fried, called Dodo (and no....no relation to the bird by the same name!). It is a popular accompainment to Jollof Rice, is eaten on its own with eggs, tomato sauce or tomato-sauced blackeyed beans. We love it —Kitchen Butterfly
vegetable oil, for frying
ripe (yellow - brown) plantain, peeled
- Put oil in a pan and heat on medium
- While oil is heating, slice your plantain - on the diagonal, in rounds or diced. Salt if you like
- To check the readiness of your oil, put a slice of fresh onion. Once it browns, the oil is hot enough. Gently lower the plantain slices in and fry.
- When the underside is brown, turn over and let the other side brown till pieces are golden all over
- Remove from heat,, turn oil off and place in colander/sieve to drain
- Serve on its own - with scrambled eggs for breakfast, or with a tomato sauce or with Jollof rice.