Author Notes
Sometimes there is nothing better than fried plantains, especially for a simple breakfast. All across West Africa fried plantains are served as snacks or starters and as a side dish to foods such as jollof rice, roast chicken or grilled fish. In Sierra Leone, vendors sell it as part of the popular street staple ‘fry fry —Bintu
Ingredients
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2
plantains
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Pinch
salt
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oil for frying
Directions
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Peel the plantains and cut into slices and sprinkle some salt on both sides.
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Put enough oil in frying pan so that the oil comes up to about a 3rd of each slice of plantain when they are in.
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Fry on one side till golden and turn over and fry on the other side.
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The second side cooks a lot quicker than the first side so keep an eye on this.
You might need to reduce the heat on the plantains as well after turning the slices. You might need to reduce the heat on the plantains as well after turning the slices.
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Remove plantains from oil and drain on kitchen paper. If frying plantains in more than one batch keep the first batch in an oven on warm.
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Serve warm.
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