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Nutrition Facts
Serving Size 1 (129g) Recipe makes 4 servings The following items or measurements are not included below: 1 piece fresh ginger
Calories 198
Calories from Fat 79		(39%)
Amount Per Serving		%DV
	Total Fat 8.8g	13%
	Saturated Fat 1.3g	6%
	Monounsaturated Fat 6.2g
	Polyunsaturated Fat 1.0g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 586mg		24%
Potassium 497mg		14%
Total Carbohydrate 32.1g		10%
	Dietary Fiber 2.5g	10%
	Sugars 14.7g
Protein 1.6g		3%
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⁽³⁾ RATE IT NOW Print Recipe

By: Elmotoo
Jun 17, 2006

This Ghanian (Western Africa) recipe is served as a dessert. Traditionally it's cooked in masses of hot oil. Don't skimp on the hot pepper; it won't bite in this dish!

SERVES 4 -6 (change servings and units)

Ingredients

2-3 well-ripened yellow plantains (cooking bananas)
2 1/2 tablespoons olive oil, divided
1 teaspoon hot red pepper, ground
1 medium onion, finely chopped
3 garlic cloves, minced
1 piece fresh ginger, thumb-sized, finely chopped or 1 1/2 tablespoons chopped candied ginger or 1 teaspoon ground ginger, if fresh or candied ginger, isn't available but the flavor won't be the same
1 teaspoon salt

Directions

1
Mix together the red pepper, salt, ginger, minced garlic, chopped onion and 1 tablespoon of the oil in a small bowl.
2
Peel the plantains and cut on the diagonal into 1/2 inch thick pieces. Place in a large bowl; add the spices and mix well to coat the plantains. If desired, place in the refrigerator for a couple of hours to help develop the flavors.
3
Heat some of the remaining oil in a large, heavy non-stick skillet over medium-high heat. When hot, add plantains in a single layer. Sauté until browned, turn over and brown other side. Repeat until all the plantains are cooked.

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Browse similar recipes by category

Course > Desserts
Main Ingredient > Fruit > Tropical
Cuisine > African
Preparation > Time to Make > < 30 mins
Preparation > Simple > 3 or Less Steps
Dietary > Vegetarian > Vegan

Featured Reviews for This Recipe

From: mliss29

On Sep 12, 2008

Wow! This was really good! I usually do skimp on hot pepper but decided to trust, and it was great. Just right, really. I've never prepared plantains before, so I tasted it before cooking it. Can't say I'd recommend that! lol. Tasted like a bland sweet potato. But it sweetened up with the cooking and all the other flavors were so nice together with it. Thanks! Reviewed for Healthy Choices ABC tag.

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From: Kitchen Witch Steph

On Jul 1, 2008

Since I just didn't feel like dealing with hot oil, I just grilled the plantains instead. This added a nice smokiness to them and some pretty grill marks. The savory/spiceiness of the recipe went well with the sweetness of the plantains. I served this alongside some Amarula ice cream with a drizzle of caramel sauce. It made for an elegant and exotic (for us!) dessert. made for ZWT4 Africa.

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From: Um Safia

On Jun 22, 2008

Made & reviewed for ZWT 4 - Kumquat's Kookin' Kaboodles! I chose this unusual recipe for the Africa Dessert Challenge & am so glad I did. It is soooo good! I used homemade preserved ginger & drizzled a little of the syrup over the cooked plantains - delicious! Our family is used to the sweet / savoury combinations of African cooking so we all enjoyed this....Thanks Bethie for a lovely recipe