We already discussed kelewele, ripe plantains cubed or chopped small and spiced up...but this is not the only way to fry plantains. Indeed in the popular meal of Red-Red or Fried Plantains and Beans we tend to cut the plantain in larger pieces. Once the plantain is peeled....
Style one: Cut the plantain diagonally, thin and long, exposing a large surface area to the oil. This takes away the fullbodied cylinder (the essential shape) of the plantain and allows you to fry it more easily, more crispy and more tasty!
Style two: Split it along it's length and then cut in three or four pieces across. This is less sophisticated but it works if you don't have the technique of style number one.
You can choose to salt the plantain before frying but the plantain will taste good without salting especially if you consider the bean sauce already has some salt.
In Ghana people may fry in red palm-oil. Palm oil which is rich in vitamin A is good for vision but it is also highly saturated. I opt for a regular vegetable oil, such as corn oil.
Style one: Cut the plantain diagonally, thin and long, exposing a large surface area to the oil. This takes away the fullbodied cylinder (the essential shape) of the plantain and allows you to fry it more easily, more crispy and more tasty!
Style two: Split it along it's length and then cut in three or four pieces across. This is less sophisticated but it works if you don't have the technique of style number one.
You can choose to salt the plantain before frying but the plantain will taste good without salting especially if you consider the bean sauce already has some salt.
In Ghana people may fry in red palm-oil. Palm oil which is rich in vitamin A is good for vision but it is also highly saturated. I opt for a regular vegetable oil, such as corn oil.
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