Ngoundja (Fried Plantains)

Name: Ngoundja (Fried Plantains)
Ingredients: 2–3 ripe plantains; Vegetable oil, for frying; Salt (optional)

Ngoundja is a popular dish of fried plantains enjoyed in many African countries.

Ingredients

Place the plantains on a cutting board, and use a knife to trim off both ends.
Make a shallow lengthwise incision along the skin of each plantain, being careful not to cut into the flesh.
Gently peel off the skin by using your fingers to lift it away from the flesh. If needed, you can use the knife to assist in peeling.
Lay the peeled plantains on the cutting board and cut them into diagonal or round slices, about ½ inch thick. You can adjust the thickness to your preference.
Pour enough vegetable oil into a deep frying pan or skillet to cover the bottom by about ¼ inch.
Place the pan over medium-high heat and allow the oil to become hot. You can test the temperature by dropping a small piece of plantain into the oil—if it sizzles immediately, the oil is ready for frying.
Carefully place the sliced plantains into the hot oil, making sure not to overcrowd the pan. Work in batches if necessary. Cook the plantains for about 2–3 minutes on each side or until they turn golden brown.
Use a slotted spoon to carefully remove the fried plantains from the pan and transfer them onto a plate lined with paper towels. This will help absorb any excess oil.
Sprinkle the fried plantains with a pinch of salt if desired, or leave them unsalted for a sweeter taste.
Allow the ngoundja to cool for a few minutes before serving to avoid burning your mouth. Serve as a side dish alongside your favorite main course, or enjoy them as a tasty snack on their own.

More recipes with plantain

Adapted from “Ngoundja (Fried Plantains)” in the Wikibooks Cookbook by its contributors, licensed CC BY-SA 4.0. Reformatted for this site; this page's recipe text is shared under the same license.

Ngoundja is a popular dish of fried plantains enjoyed in many African countries.

Place the plantains on a cutting board, and use a knife to trim off both ends.
Make a shallow lengthwise incision along the skin of each plantain, being careful not to cut into the flesh.
Gently peel off the skin by using your fingers to lift it away from the flesh. If needed, you can use the knife to assist in peeling.
Lay the peeled plantains on the cutting board and cut them into diagonal or round slices, about ½ inch thick. You can adjust the thickness to your preference.
Pour enough vegetable oil into a deep frying pan or skillet to cover the bottom by about ¼ inch.
Place the pan over medium-high heat and allow the oil to become hot. You can test the temperature by dropping a small piece of plantain into the oil—if it sizzles immediately, the oil is ready for frying.
Carefully place the sliced plantains into the hot oil, making sure not to overcrowd the pan. Work in batches if necessary. Cook the plantains for about 2–3 minutes on each side or until they turn golden brown.
Use a slotted spoon to carefully remove the fried plantains from the pan and transfer them onto a plate lined with paper towels. This will help absorb any excess oil.
Sprinkle the fried plantains with a pinch of salt if desired, or leave them unsalted for a sweeter taste.
Allow the ngoundja to cool for a few minutes before serving to avoid burning your mouth. Serve as a side dish alongside your favorite main course, or enjoy them as a tasty snack on their own.

More recipes with plantain