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Fried Plantain RecipePlantain Chips recipe Fried Plantain recipe Fried plantain recipe is basically prepared the same way world over, but with local twist added and given different names. Generally, you can fry a plantain when it is not yet ripe. It is still hard at this stage, with a unique taste. You can also fry it when ripe. It is sweet with a fantastic flavour. We shall take a look at a number of fried plantain recipes now.
A moderately ripe or very ripe plantain is sliced into diagonal bits or any desired shape. It is cut to about ½ cm thick and 3 -6 cm long. You can spinkle in salt if desired. This is fried in a shallow pot using vegetable or palm oil. It is allowed to cook for about 3 minutes, and each piece of sliced plantain is turned over to allow it get cooked on both surface. Once golden yellow to brown, it is removed from the frying pot and placed in a sieve or clean kitchen toil to allow the excess oil drain off the cooked fried plantain, now called dodo. Dodo can be served with rice and stew or eaten with cooked or fried beans or eaten on its own.
Black green unripe plantain when sliced into very thin flat pieces length-wise can be sun dried with a little amount of salt sprinkled on it. Once dried, it is fried in a deep frying pot for 4 – 6 minutes until crips. It becomes really really crips and delicious. This is called kpekere in Southern and Midwestern Nigeria. You can try this fried plantain recipe with slightly ripe plantain. It is important to make sure that the plantain is not even mid ripe, if you must enjoy both the unique taste as well as the super crisped nature. If you can not sun dry the sliced plantain, just leave it in the open for about an hour.
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