How to make it
6 steps. Take it one step at a time.
Peel the plantains
Peel the plantains and cut them into 1-inch (2.5 cm) cubes or diagonal slices.
In a blender or using a mortar and pestle, grind the ginger, onion, garlic
In a blender or using a mortar and pestle, grind the ginger, onion, garlic, cayenne pepper, and salt into a smooth paste.
Toss the plantain cubes
In a large bowl, toss the plantain cubes with the spice paste until every piece is well-coated. Let them marinate for 10-15 minutes.
10 minHeat the vegetable oil
Heat the vegetable oil in a deep pan or wok to 350°F (177°C).
Fry the plantains
Fry the plantains in batches. Do not overcrowd the pan. Fry until they are dark golden brown and the edges have slightly caramelized, about 4-6 minutes per batch.
5 minRemove with a slotted spoon
Remove with a slotted spoon and drain on paper towels. Serve hot.
A little kitchen wisdom
For the best results, use very ripe plantains—the ones with plenty of black spots on the yellow skin. They are sweeter and caramelize better. Often served with roasted peanuts.
