| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
|
4 |
Servings |
INGREDIENTS
| 4 |
|
Plantains — firm |
| 4 |
ts |
Lemon juice |
| 4 |
ts |
Ground ginger |
| 4 |
ts |
Cayenne pepper |
|
|
Vegetable oil — for frying |
INSTRUCTIONS
Slice the plantains into rounds 1/2-inch thick, and sprinkle lemon juice
over the pieces, stirring to moisten. In a separate bowl, combine the
ginger and pepper. Heat about 1/4 inch of oil in a heavy skillet until a
test piece of plantain sputters. Roll plantain pieces a few at a time in
the spice mixture to coat surfaces, then transfer to the skillet. Fry
until outsides are crisp and golden. With a slotted spoon, remove
plaintains to an absorbent cloth [or paper toweling] for cooling
[slightly]. Serve hot.
Recipe By : African News Cookbook-African Cooking for Western Kitchens
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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