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Written by:Zoe on: October 22, 2014

This is a simple and quick side dish of spiced and fried plantain – it’s a common street food snack from roadside chop bars and food stalls in Accra

There are few different recipes out there for this dish and it will go by different names in different parts of West Africa but the principle is the same – ripe plantain fried in spices

It can be as simple as marinating the plantain in fresh grated ginger minced onion chili flakes & salt or a smoky aromatic version using nutmeg and ginger

Here’s my recipe – which combines the best of what I’ve tasted on the streets of Kaneshie (Accra)

Serves 4-6 as a side dish


6 ripe plantain

2 inch grated fresh ginger or you can substitute for 1 tbsp dried ginger

1 tbp cinnamon

1 tsp nutmeg

1 tbsp chill flakes

1 tbsp cayenne pepper

pinch of rock salt (or add more to your taste)

Enough sunflower or vegetable oil to fry the plantain so that it can float


The secret to good fried plantain is to choose it at the correct ripeness – this is when the plantain is mottled black and is more black than yellow but still firm and as fleshy as the skin on the inside of your wrist


Peel the plantain by cutting off the tips each end and slicing through the skin lengthways using your hands to peel off the skin

Cut the plantains through the middle lengthways into two long halves and dice those halves into 2cm squares or bite sized chunks so they cook evenly and quickly without burning

Coat the plantain in the dry spice mix and leave to sit for at least 20 minutes – you can also cover with cling film and put into the fridge for longer to soak up the marinade

Heat the frying oil and add the plantain – frying until evenly golden in colour with a crispy outer edge and the plantain floats to the surface – drain on kitchen paper and serve hot

You should have a crispy spiced outside and sweet soft inside