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Recipe: Spicy Plantain Chips

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This recipe for plantain chips comes from Marcus Samuelson’s Discovery of a Continent. Plantains are a staple food throughout Africa and are used as a starch, similar to the way we use potatoes. These chips are a great snack food to serve prior to a meal to whet the appetite. Green plantains work best here, as they hold up better during cooking.

Spicy Plantain Chips
Makes 2.5 cups

2 green plantains

1 tbsp curry powder
1 tsp confectioners sugar
1 tsp salt
2 sticks unsalted butter
2 c canola oil

Peel the plantains and slice as thinly as possible using a mandoline. Place in a bowl and cover with cold water to soak for 10 minutes to wash away excess starch. Drain, rinse and blot dry with a kitchen towel. Meanwhile, combine the cury powder, sugar and salt in a small bowl.

Melt the butter in a large, deep pot over medium heat, then add enough oil to come to a depth of 1 1/2 inches. Increase the heat to medium-high until the oil reaches 350 degrees. Working in batches, carefully lower the plantains into the oil with a slotted spoon and fry. Stir occasionally to prevent the slices from sticking together until evenly browned (about 4 minutes). Remove from the oil and drain on paper towels. Dust with the curry/sugar mixture and serve immediately.

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