Plantain Small Chop

Plantains belong to the Musa genus, which is the same family as the banana, but they are a different species from the banana. Plantains are longer, with a thicker skin, less sweet and are never eaten raw. They are a staple food of many tropical countries and can be boiled or mashed and served with a sauce, fried up into delicious snacks, mashed and fried in golden cakes, or roasted. Plantains are a great source of potassium and Vitamin A, and also have substantial amounts of Vitamin C, magnesium and phosphorus. They have smaller amounts of a long list of other minerals and B vitamins. Because of their low sugar content they are a good choice of a complex carbohydrate.

If you live in the northern hemisphere you probably have to buy your plantains green and wait for them to ripen, which has been known to take up to three weeks in the winter time. They should be completely yellow with brown or black spots before you use them. This makes a huge difference in the taste and texture of your dish, so don't be impatient and try to use them while they are still green. Plantains are simple to prepare. You can just slice one up and throw it in the hot oil, or cut a slit in the peel and roast it in the skin.

If you want a dish that is a little more complex, here are two delicious snack ideas. These are small chop, or a little meal, such as you might buy from a street vendor in Kano or Accra. The Kelewele is a traditional dish in Ghana with a sweet and spicy, almost carmelized taste. The Fried Plantain with Egg is a savory snack.

How to Peel a Plantain

1. Cut through the peel lengthwise with a sharp knife, making a slit the length of the plantain.
2. Slide your fingers under the peel and ease it off the plantain. If the plantain is ripe, you should be able to remove the whole peel in one piece.

Below: Peeling a plantain, and plantains chopped and sliced for the following recipes.

Kelewele (Spicy Plantain Bites)

Ingredient list

• 2 ripe plantains
• 2 teaspoons ground ginger
• 1 teaspoon ground red pepper
• 1 teaspoon salt
• 1 tablespoon lemon juice
• 1 cup peanut or vegetable oil for frying

Preparation

1. Peel plantains, following the method above. Cut plantains into half lengthwise, and then into 1 ⁄ 2 inch (1 1 ⁄ 2 centimeter) pieces.
2. Combine ginger, red pepper and salt in a small bowl. In a larger bowl, toss the plantain pieces with the lemon juice. Add spice mixture and toss to coat.
3. Heat oil in a heavy (cast iron is good) skillet, at least 10 1 ⁄ 2 inch. You can drop a small piece of plantain in the oil to check the hotness. When the plantain sizzles and starts to brown, your oil is ready.
4. Fry the plantain pieces in two batches, until golden brown, turning occasionally. Drain on paper towels.

Fried Plantains with Egg

Ingredient list

• 2 ripe plantains
• 2 eggs
• 1 cup (140 grams) flour
• 1 cup peanut or vegetable oil

Preparation

1. Peel plantains, following the method above. Slice into 1 ⁄ 2 inch (1 1 ⁄ 2 centimeter) rounds.
2. Beat eggs together on a small plate. Divide flour onto two other small plates.
3. Dip plantain slices in flour, then egg, and then again in the second plate of flour. You can dip them all and then line them up ready to fry, or just do enough for the first batch and then work as you go.
4. Heat oil in a heavy (cast iron is good) skillet, at least 10 1 ⁄ 2 inch. You can drop a small piece of plantain in the oil to check the hotness. When the plantain sizzles and starts to brown, your oil is ready.
5. Fry the plantain pieces in several batches, until golden brown, turning once. Drain on paper towels.