Fried sweet plantains are a staple across Latin America and Africa. This method comes from chef Nina Sodji, of Okra African Grill in Omaha. who serves them as a side dish to her West African Grilled Chicken in Tomato Sauce (recipe also available on

Source: Midwest Living


Credit: Carson Downing

Recipe Summary

20 mins
3 cups


Ingredient Checklist


Instructions Checklist
  • In large skillet, heat oil to 325°F. Peel plantains and slice crosswise into 1-inch pieces. Carefully add half of the plantains to oil and fry until golden yellow in color, about 2 to 3 minutes. When they are starting to get golden brown on one side flip to the other and cook 2 to 3 minutes on the second side. With a spider or slotted spoon, remove the plantains from the pan and place them on a paper towel on a plate to catch the excess grease. Salt to taste while hot and serve with stew or cayenne pepper


*Ingredient Tip

Use canola, peanut, corn or vegetable oil for frying. (Olive oil will smoke.) Add enough oil to skillet so plantain pieces are halfway submerged (1/2 inch deep).

**Ingredient Tip

Plantains are starchy cooking bananas. Depending on the dish, they can be eaten green or ripe and sweet (skin is dull yellow with lots of black splotches). To peel their thick skins, trim off the ends then score the skin lengthwise. Open the skin like a book to remove the fruit inside.

Nutrition Facts

141 calories; fat 4g; carbohydrates 29g; mono fat 2g; poly fat 1g; insoluble fiber 2g; sugars 16g; protein 1g; vitamin a 1008.7IU; vitamin c 16.5mg; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 0.6mg; vitamin b6 0.2mg; folate 19.7mcg; sodium 100mg; potassium 436mg; calcium 3mg; iron 0.5mg.