- 4 ripe Plantains, peeled (see notes) and cut into bite-sized cubes
- 2 tsp Cayenne pepper
- 1 tsp Ginger, peeled and grated
- 1 tsp Salt
- 2 tbsp Water
- 2 cups Palm or vegetable oil
- ¼ cup Peanuts, chopped (garnish)
Combine grated ginger, pepper, and salt in a bowl. Add water and mix everything together.
Add plantains to the bowl and mix everything together to coat.
Heat oil in a skillet or wok to 350°F (175°C). Frying plantains in uncrowded batches, fry until golden brown on both sides. Drain on paper towels and sprinkle with crushed peanuts as they come out of the skillet. Serve hot.
- Peeling plantains is very different than a banana. To peel, warm plantain on the counter or in warm water. Cut off both ends. Cut a deep vertical slit. Peel plantains from the sides, not vertically like a banana.
Calories: 1013kcal | Carbohydrates: 3g | Protein: 2g | Fat: 113g | Saturated Fat: 54g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 42g | Sodium: 583mg | Potassium: 83mg | Fiber: 1g | Sugar: 1g | Vitamin A: 427IU | Vitamin C: 1mg | Calcium: 7mg | Iron: 0.2mg