Entree: Mali – Fried Plantains with Sauce (Pan-fried ripe plantains served with a savory West African tomato-peanut sauce)
Serving Size: 4
Approximate Time
Prep
15 min
Cook
20 min
Total
35 min
Ingredients
- 4 ripe plantains, about 8 oz (225 g) each
- 1/2 cup (120 ml) vegetable oil or peanut oil for frying
- 2 tbsp (30 ml) peanut oil or palm oil for the sauce
- 1 medium onion, finely chopped, about 1 cup (150 g)
- 2 cloves garlic, minced, about 6 g
- 1 tsp (5 g) grated fresh ginger
- 1 small fresh chili or 1/2 tsp (1 g) crushed red pepper, optional
- 14 oz (400 g) canned crushed tomatoes
- 2 tbsp (30 g) tomato paste
- 1/3 cup (80 g) smooth peanut butter
- 1 cup (240 ml) low-sodium chicken or vegetable stock
- 1 tbsp (15 ml) lime or lemon juice
- 1 tsp (6 g) salt, adjust to taste
- 1 tsp (4 g) sugar (optional, to balance acidity)
- Fresh cilantro or parsley for garnish (optional)
Instructions
1. Prepare plantains: peel the ripe plantains and cut on the diagonal into 1/2-inch (1.5 cm) thick slices.
2. Fry plantains: heat 1/2 cup (120 ml) oil in a large frying pan over medium-high heat. Fry plantain slices in batches without crowding until both sides are golden brown and caramelized, about 2–3 minutes per side. Transfer to a paper towel-lined plate and keep warm.
3. Start the sauce: in a separate saucepan, heat 2 tablespoons (30 ml) peanut or palm oil over medium heat. Add the chopped onion and sauté until soft and translucent, about 5–6 minutes. Add the garlic, ginger, and chili and cook 1 minute until fragrant.
4. Build the sauce: stir in the tomato paste and cook 1 minute, then add the crushed tomatoes. Simmer 6–8 minutes to thicken slightly.
5. Finish the sauce: whisk in the peanut butter until smooth, then add the stock a little at a time to reach a saucy consistency. Simmer gently for 5–8 minutes so flavors meld. Add lime juice, salt, and sugar if using; adjust seasoning.
6. Serve: spoon the warm peanut-tomato sauce onto a serving platter or individual plates and arrange the fried plantains on top or alongside. Garnish with chopped cilantro or parsley and serve immediately.
