Fried plantain

Fried plantainis a dish cooked whereverplantainsgrow, fromWest AfricatoEast Africaas well asCentral America, the tropical region of northernSouth Americaand theCaribbeancountries likeHaititoCubaand in many parts ofSoutheast AsiaandOceania, where fried snacks are widely popular. InIndonesiait is calledgorengan. It is calleddodoinYorubainSouth West Nigeria,otherwise known as simply fried plantain in other parts ofNigeria.Keleweleis a fried spicy plantain or can be fried as a side dish for Red Red (African stewed black-eyed peas) and fish stew inGhana.
Fried plantain is also eaten in some countries in South America or the Caribbean where African influence is present. For example, in theDominican Republic,Nicaragua,Puerto Rico,  and to a lesser extent Cuba. it is common to cut plantains in slices, fry them until they are yellow, smash them between two plates and fry them again. Puerto Rico hasmofongo, a dish consisting of fried and pounded plantains withchicharrón, spices, fat (butter, lard or olive oil) and usually in abrothor served with meat, seafood on top or on the side. This is also a common dish inHaiti, referred to asbannann peze, and throughout Central America, referred to aspataconesinCosta Rica,Panama,ColombiaandEcuador,  and astostonesin Nicaragua and the Spanish-speaking Caribbean. InHondurasandVenezuelathey are referred to astajadas. Puerto Rico also has arañitas (spiders), where green and yellow plantains are shredded together, seasoned shaped into patties, then fried until crisp. Other traditional fried plantain dishes in Puerto Rico includealcapurria,pionono, ralleno de amarillo (similar topapa rellenabut made with yellow plantain), and bolitas de plantain (plantain dumpling).Fue creado en África
Fried plantain may be served as asnack, a starter or as a side dish to the main course, such as withJollof rice, spicy barbecued meat,tomatosteworbeans. It is made in different ways: salted or unsalted, cut into "ears", "fingers", can be diced, or fried whole.
Fried yellow plantains are sweet bananas fromCentral Americaand theCaribbeanfried in hot oil. In the Spanish speaking Caribbean fried green plantains are eaten withmojo saucein Cuba and Puerto Rico andwasakakain the Dominican Republic, both a wet savory garlic sauce. They are sometimes eaten with ketchup, or a mayonnaise-ketchup mixture. In the Pacific city of Cali, Colombia, plantains are eaten fried and accompanied by a condiment called Hogao. Sweet plantains are also served with savory entrees in the Caribbean, especially the Spanish-speaking islands, Pacific Colombia, and Jamaica.
Alloco, as it is called inCôte d'IvoireandBurkina Faso, is calleddodo (Yoruba)inNigeria, missolè inCameroon,kɔkɔɔ a y’akyi (Twi)inGhanaandmakembain theDemocratic Republic of Congo. The name alloco (sometimes seen as aloko) comes from the Baoulé, an ethnic group found in the EasternIvory Coast. It is derived from the word forlokowhich signified if a plantain was ripe.It is a popular West Africansnackmade from fried plantain. It is often served withchili pepperand onions. InWest Africa, it often serves as a side or can be consumed by itself.
Gizdodois a side dish in Nigeria containing fried plantain and grilled gizzard.
Allocois widely considered as fast-food and is sold on the streets ofCôte d'Ivoire. An area with many grilled meat andallocofood vendors in the Cocody neighborhood is named Allocodrome, after this dish.
Ipekereis a traditional Nigerian snack with roots in Yoruba cuisine. It is plantain chips. It is made from ripe and unripe plantains that are sliced into thin rounds or thin vertical shapes and deep-fried to achieve a crispy texture. The name is derived from the Yoruba language and is widely recognized throughout Nigeria.
This traditional snack has a long history and is cherished for its delightful taste and simplicity. It is a staple in Yoruba cuisine and is enjoyed by people of all ages across Nigeria. In January 2024, a viral picture on Social media depicted a woman processing the plantain chips with polythene nylon in hot vegetable oil; thus, citizens of Nigeria and Lagos State in particular were asked by NAFDAC to  be careful of where they make purchase of the snacks, and ensure that they are registered with them.
To prepare ipekere, ripe plantains are carefully peeled and sliced into thin, uniform shapes, typically using a knife or a mandoline slicer. These are then deep-fried until they turn a golden brown color, resulting in a crunchy and slightly sweet snack.Ipekere is made seasoned with salt and spices or sugar. It can also be flavoured with different spices, such as cayenne pepper, ginger, onion powder, or garlic powder. Some people also fry onions and fresh ginger along with the plantain slices for added flavour.The deep-frying process gives ipekere its distinctive texture, making it a popular street food and household snack in Nigeria.
Keleweleis a popularGhanaianfoodmade of fried plantains seasoned with spices.InEnglish, it is sometimes referred to as hot plantain crisps.InAccra, kelewele is usually sold at night bystreet vendorsand sometimes in the afternoon by the country side women.Kelewele is also a popular choice for dinner.
Originally fromGhana, kelewele has been popularized inAmericaby several recipe books (recipezaar, 2009)
The plantains are peeled and may be cut into chunks or cubes.Ginger,cayenne pepper, andsaltare the typical spices used to make kelewele.Onions,anise,cloves,nutmeg,cinnamon, andchili powder, however, may also be used as spices.Commercial preparations exist that can simplify preparation and offer a standardized taste.For example, theoilshould be hot and the plantain should not be too soft or it will absorb too much oil.The plantain should be fried until thesugarin itcaramelizes, and produces brown edges on the plantain.
It can be served withbeansstew,peanuts,or alone as adessert.