from: Central Africa | cooking method: pan frying
Plantains in Palm Oil
This dish, bananes plantains à l'huile de palme, makes use of two of the most common ingredients in Central African cookery: plantains and palm oil. Other oil can be substituted, but palm oil (or at least a mix of palm oil and some other cooking oil) gives the most authentic taste and color. Also see these similar dishes: Aloco (served with grilled fish), and Matoke (made with meat).
What you need
- one cup of palm oil, or any cooking oil, or a mix of the two
- four or more plantains (they don't have to be completely ripe)
- one or two hot chile peppers, cleaned and chopped (for a mild taste, use one hot pepper, left whole, so it can be removed before serving)
- one onion, chopped
- salt to taste
What you do
- Heat most of the oil in a large skillet. Peel plantains. Cut plantains into disks of equal thickness. Fry the plantains in the hot oil for several minutes, until they are golden brown. Remove them from the oil and place them on absorbent paper.
- Heat the rest of the oil in a deep pot. Fry the peppers and onion over high heat for a few minutes, stirring often.
- Add the fried plantains to the peppers and onion. Add a spoonful of water, cover and simmer at a low heat for a few minutes. Salt to taste.
- Serve hot, alone or as a side dish.
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