Fried Plantain With Spicy Peanut Sauce Recipe

By
Marian Blazes
Marian Blazes
Marian Blazes is a freelance writer and recipe developer with a passion for South American food. She wrote a cookbook focusing on the cuisine of Brazil.
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Updated on 07/21/21
Fried Plantain with Spicy Peanut Sauce - Surinamese Bakabana Marian Blazes
Prep: 30 mins
Cook: 15 mins
Total: 45 mins
Servings: 6 servings
Nutrition Facts (per serving)
414 Calories
12g Fat
77g Carbs
5g Protein
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Nutrition Facts
Servings: 6
Amount per serving
Calories 414
% Daily Value*
Total Fat 12g 15%
Saturated Fat 2g 8%
Cholesterol 31mg 10%
Sodium 375mg 16%
Total Carbohydrate 77g 28%
Dietary Fiber 4g 16%
Total Sugars 30g
Protein 5g
Vitamin C 17mg 87%
Calcium 24mg 2%
Iron 2mg 10%
Potassium 836mg 18%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Bakabana is a fried plantain dish from Suriname, of Indonesian origin. Slices of ripe plantain are battered and fried, then served with a spicy peanut sauce. Plantains are versatile and can be cooked while they are still green, but this dish is especially delicious with sweeter, ripe plantain (when the outside of the plantains are black).

Ingredients

  • 4 very ripe plantains

  • 1 large egg

  • 1/2 cup all-purpose flour

  • 1/2 cup cornstarch

  • 2 tablespoons buttermilk

  • 2 tablespoons brown sugar

  • 1 pinch salt, or to taste

  • Vegetable oil, for frying

  • 1/2 cup peanut sauce

Steps to Make It

  1. In a medium bowl, whisk together the egg, flour, buttermilk, sugar and a generous pinch of salt.  Add some water gradually, enough to make a thick, smooth batter.  The batter should not be too runny or it will not adhere to the plantain slices. Set the batter aside to rest for 15 minutes.

  2. Slice the ends off of the plantains. With a sharp knife make a slit in the skin of the plantain from one end to the other. Pull the skin off.

  3. Slice the plantain diagonally into slices about 3 inches long, and about 1/3 inch thick.

  4. Place the plantain slices into the batter and stir to coat them.

  5. In a heavy pot, deep skillet, or deep fat fryer, place the oil to a depth of about 2 inches. Heat over medium-high heat to about 350 F, or until a drop of batter sizzles well and browns lightly.

  6. Carefully cook the plantain in the oil (in batches if necessary) until golden brown on both sides (turning once), about 3 to 4 minutes. Drain on paper towels and sprinkle with salt.

  7. Serve warm with peanut sauce for dipping.