icon Fried Plantains

People will fry anything. Plantains and bananas are no exception. Fried plantains originated in West Africa, where people call them "aloco" in Côte d'Ivoire, "dodo" in Nigeria, "kelewele" in Ghana. Fried plantains are also eaten in the Caribbean whereever African influence is present. In SE Asia, Pisang Goreng ("fried bananas" in Malay and Indonesian) is a snack found in Indonesia, Malaysia and Singapore, and Kluay Tod ("fried bananas" in Thai) are eaten in Thailand.

Everyday plantains or bananas are transformed into a heavenly delight - crispy on the outside, warm and melting on the inside. Best of all, this dish is easy and fun to make, whether you're cooking alone or with some friends.

Fried plantains may be served as a snack, a starter, or as a side dish to a main course, such as Cuban Steak. Fried plantains are made in 2 different ways: salted or non salted. Salted can be eaten like potato chips/crisps. Unsalted fried plantains have a slightly sweet flavor, that goes well with the caramelized onions on the Cuban Steak.


  • 2 plantains
  • 1/4 stick of butter
  • 2 tbsp olive oil


  1. Peel plantains and cut in half length-wise.
  2. Melt butter in a frying pan and add the oil.
  3. Saute the plantains on both sides over medium heat, making sure they not burn, until golden-brown
  4. Remove, pat dry, and serve eiether as snack or as a side dish.


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      Last updated: June 1, 2013