Fried Plantain

Plantains are just like bananas, but bigger, not as soft, and less sweet. This is the way that I learned how to prepare fried plantain when I was in Ghana. The key is using plantain at its ripest stage, when it is soft and the peel is dark yellow with plenty of black spots. It is also important to cut them on an angle so that the whole piece gets fried. My favorite Ghanaian dish is Red Red, fried plantain with a bean stew, but fried plantain compliments a number other dishes as well, or just as a nice snack!

• 3 ripe plantains
• 3/4 cup vegetable oil (palm oil, if available)
• 1/2 teaspoon salt

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Peel plantain by running knife along back curve, taking care to slice only through the peeling, then splitting open the peel along length of plantain with fingers. With plantain lying on its side, curved upward like a smile, make a diagonal cut through the top center, moving towards the back. Continue diagonal cut along plantain, cutting pieces to about 1/2 inch thick to yield about 8 slices per plantain. Sprinkle salt over plantain slices.

Meanwhile, heat oil over medium heat in large frying pan until a drop of water sizzles when it hits the oil. Do not add plantain until oil is hot. Add plantain slices one by one, taking care not to splash oil out of the pan. Fry until undersides begin to brown, about three minutes, then turn and fry other side until well-browned.

Remove plantain to paper towel to cool off. Serve when cool enough to eat.

Take extra care when frying the plantain! The oil can sizzle and fly out of the pan when the plantain is added. Add each slice from the side, sliding them down the edge of the pan. Also try to cut the slices to the same thickness, so that they frying times don't vary too much. Definitely be sure to have the ripest plantain available. Grocery stores in this area seem to carry a good stock of plantain in the produce section. If you buy green, keep the plantain in a cool dark place for a few days. The plantain is ripe when it is soft, almost like a banana, and the peel is dark yellow and turning black. The more black spots, the better!