Fried · Twice-Fried Plantain

Bannann Peze

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Photo coming soon

It gets fried twice on purpose — the first fry is just there to soften it up enough to smash flat.

Green plantains are sliced, fried once, then flattened and dipped in a salted lime-vinegar water before going back into the oil for a second fry until crisp outside and starchy within. Sold as part of "fritay" platters alongside griot and fried fish.

Why it's made this way: The double fry turns a starchy, otherwise bland green plantain into a sturdy, crisp base that stands up to the rich, spicy fried meats and pikliz it's almost always served with.

Roughly what's in it

255kcal

2gprotein

38gcarbs

11gfat

Estimated per typical street-vendor portion — not lab-tested.

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Part of World of Street Food — 690 dishes from 118 countries. Something wrong here? Tell us in the comments below. Photo credits.