Braised Plantains in Red Oil
Very ripe plantains roasted on embers or pan-fried in red palm oil until caramelized outside while remaining tender inside. Sweet, smoky, with just enough salt to wake it all up. The universal street snack of the African tropics.
Very ripe plantains roasted on embers or pan-fried in red palm oil until caramelized outside while remaining tender inside. Sweet, smoky, with just enough salt to wake it all up. The universal street snack of the African tropics.
Aux abords des villages, on rôtissait sur les braises de longues bananes — non point celles, fades, qu'on mange crues en Europe, mais la grosse banane à cuire que les gens nomment plantain. Bien mûre, sa peau noircit et sa chair devient douce comme du miel ; un trait de cette huile rouge de palmier, une pincée de sel, et voilà de quoi tromper la faim sur le sentier. J'en glissais une dans la poche de ma vareuse au départ du campement, et je la mangeais tiède en cheminant, mon vasculum sur l'épaule. Croyez bien que rien, alors, ne me paraissait plus délectable.
- •Very ripe plantains — a few bunches (base)
- •Red palm oil — a drizzle (cooking, signature)
- •Salt — a pinch (contrast)
Braised Plantains in Red Oil
Very ripe plantains roasted on embers or pan-fried in red palm oil until caramelized outside while remaining tender inside. Sweet, smoky, with just enough salt to wake it all up. The universal street snack of the African tropics.
Why this dish? Along the paths and near villages, bunches of ripe plantains were braised on the embers and sold or offered to passersby. For a hungry traveler between two botanical surveys, it was the immediate, warm, comforting snack.
Aux abords des villages, on rôtissait sur les braises de longues bananes — non point celles, fades, qu'on mange crues en Europe, mais la grosse banane à cuire que les gens nomment plantain. Bien mûre, sa peau noircit et sa chair devient douce comme du miel ; un trait de cette huile rouge de palmier, une pincée de sel, et voilà de quoi tromper la faim sur le sentier. J'en glissais une dans la poche de ma vareuse au départ du campement, et je la mangeais tiède en cheminant, mon vasculum sur l'épaule. Croyez bien que rien, alors, ne me paraissait plus délectable.
Ingredients (period version)
- Very ripe plantains — a few bunches (base)
- Red palm oil — a drizzle (cooking, signature)
- Salt — a pinch (contrast)
Ingredients
- Ripe plantains (skin heavily spotted with black) — 3 (base)
- Red palm oil — 2 tbsp (cooking, signature)
- Salt — 1 pinch (contrast)
- Ginger or ground Guinea pepper — 1 pinch (optional) (mild spice)
Method
- Peel the plantains and cut on the bias into thick chunks.
- Heat the red palm oil in a skillet.
- Sear the chunks for 3 to 4 min on each side until golden caramelized.
- Salt, optionally sprinkle with a touch of ginger or Guinea pepper, and serve immediately, piping hot.
- Campfire variation: roast whole plantains in their skins on the embers for 15 min, turning, then peel and drizzle with red oil.
How it was made : Plantain, unlike sweet banana, is almost only eaten cooked. Roasted on embers, it was the marching and market food: nourishing, immediate, no dishes or utensils. It appears under a thousand names from Guinea to the Congo.
The contemporary twist : Arranged in a fan with a drizzle of honey and a sprinkle of smoked salt, braised plantain becomes a chic snack-dessert styled 'Loango street food'.
Büttner · Charactorium