Spicy Ghanaian-Style Plantains

Ingredients

• 1/2 medium onion (roughly chopped)
• 1/2 African pepper (or up to 1 pepper for more heat)
• 2 small pieces fresh ginger (peeled and coarsely chopped)
• 1 tablespoon water (to facilitate blending)
• 2 plantain bananas (peeled and cut into diagonal slices about 0.5 cm thick)
• 1 tablespoon plantain spice (type “pisté”) (typical Ghanaian spice)
• 0.5 teaspoon salt
• 500 ml frying oil (neutral oil (peanut, sunflower or rapeseed))
• 30 g roasted peanuts (for garnish, optional)

Instructions

1. Prepare the spice paste

   Place the onion, ginger, African pepper and 1 tablespoon of water in the hand blender. Blend until a smooth paste forms.

   Time: PT5M

2. Cut the plantains

   Peel the plantain bananas and cut into diagonal slices about 0.5 cm thick. Ensure the slices aren't too thick for even cooking.

   Time: PT10M

3. Season the plantains

   Place the slices in a bowl, add the spice paste, 1 tablespoon of plantain spice and ½ teaspoon of salt. Mix thoroughly to coat each piece.

   Time: PT5M

4. Marinate in the refrigerator

   Cover the bowl with plastic wrap and let rest in the refrigerator for 20 minutes. The pause allows the flavors to penetrate the plantains.

   Time: PT20M

5. Heat the oil

   Pour the frying oil into the deep pan and heat to 180 °C (350 °F) until a small drop of paste sizzles immediately.

   Time: PT5M

   Temperature: 180°C

6. Fry the plantains

   Add the slices in small batches (avoid overcrowding the pan). Fry 2‑3 minutes on each side until golden and crispy. Stir gently for even cooking.

   Time: PT8M

   Temperature: 180°C

7. Drain and dry

   Remove the plantains with a slotted spoon and place on paper towels to absorb excess oil.

   Time: PT2M

8. Serve

   Arrange the crispy plantains on a plate, sprinkle with roasted peanuts and serve immediately, hot.

   Time: PT1M

Nutrition Facts

Calories

170

Protein

2 g

Carbohydrates

30 g

Fat

5 g

Fiber

3 g

Ingredient Substitutions

• Instead of medium onion: shallot
• Instead of African pepper: Scotch bonnet pepper, bird's eye chili
• Instead of fresh ginger: ground ginger (1/2 tsp)
• Instead of plantain bananas: ripe bananas (for a sweeter version)
• Instead of plantain spice (type “pisté”): chili powder, mild curry
• Instead of salt: sea salt
• Instead of frying oil: peanut oil, sunflower oil
• Instead of roasted peanuts: unsalted peanuts, cashews

Equipment Needed

• hand blender
• chef's knife
• cutting board
• mixing bowl
• deep pan or fryer
• slotted spoon or perforated spatula
• paper towels
• plastic wrap

Critical Steps — Do Not Skip

• Blend the spice paste until smooth.
• Maintain the oil at 180 °C during frying.
• Do not overcrowd the pan to avoid temperature drop.

Chef Tips from the Video

• Use slightly green plantains for a sweet‑salty contrast.
• Sprinkle a little fresh lime juice just before serving to enhance the aromas.

Troubleshooting

Storage

Refrigerator: Store in an airtight container up to 2 days. Reheat in the oven at 180 °C to regain crispness.

Freezer: Pack in a freezer bag, up to 1 month. Thaw then reheat in the oven.

Room temperature: Consume within 2 hours of cooking, otherwise it may become soggy.

Make-Ahead Tips

• Prepare the spice paste the day before and keep it refrigerated.
• Marinated plantains can stay an additional 30 min in the fridge without losing texture.