Plátanos fritos are the universal side of Equatorial Guinea, fried plantain served at Sunday lunches beside pepe soup or peanut-sauce meat. Sweet when ripe, starchy when green, the plantain is the daily companion of the table.
Pick up a fried plantain piece — deep golden-brown caramelized edges, soft yellow interior. Bite: outside crispy-sweet, inside soft and pillowy, banana-like sweetness intensified. With pepe soup's fiery broth on the side, the plantain's sweetness balances the chili. Universal Central African plate companion.
Ripeness is critical. Medium-high heat caramelizes sugars properly.
Variations
With chili. Sliced lengthwise. Mashed. With added cinnamon (sweet). With grated coconut. Maduros (sweeter style).
On the Palate
Where Plátanos Fritos sits in the Equatoguinean flavor cloud
Ingredients
Serves 4How it's made
6 steps · 10 min active · 5 min waiting
- 14 min
Peel 4 ripe plantains; slice diagonally into 1.5-cm pieces.
- 21 min
Heat 4 tbsp palm oil (or neutral oil) in heavy pan over medium-high.
- 31 min
Add plantain pieces in a single layer.
- 47 min
Fry 3-4 min per side until deep golden-brown, caramelized at edges.
- 51 min
Drain on paper towels; sprinkle with salt.
- 61 min
Serve hot with pepe soup, carne con salsa de cacahuete, or saltfish.
