Living abroad comes with the challenge of finding food that connects us to our home country; in this case, one has to either adapt to local cuisine or reinvent. Fortunately, I have been so lucky to find nearly every ingredient that I need to recreate Kenyan food here in Denmark.
Indeed, Aarhus, my current hometown, has a plethora of Danish, Arab and Indian shops stocking ingredients needed to make Kenyan and African foods. From Ugandan plantains, Kenyan avocados, West African Palm oil, you need it, you will find it at some nondescript shop.
Being able to cook Kenyan food is a big deal for me. The comfort of homemade Kenyan food keeps me connected to my Kenyan roots. Food is my antidote to homesickness.
Today I woke up craving plantain, yet I didn’t have the energy to stand and fry them, as would do if I am in Kenya.
The winter here in Aarhus is becoming long and insufferable. I am not getting any sunshine, and this is taking a toll on my body; fatigue upon fatigue. I want to escape to Kenya for some R&R. If
I could rob a bank or win the lottery, the only escape I can do for now is through food. Besides, what better way than a starchy baked ripe plantain for instant energy?
I recommend using overripe plantains. The blacker the banana, the tastier it is. Ripe plantains are also easier and less messy to peel. You can enjoy plantains as a snack or a side dish to meat, beans or lentils. I like mine as a snack!
I have baked these plantains to crispy perfection.
Without much ado about nothing, here is a foolproof recipe to baked ripe plantain.
3 overripe plantains (preferably black on the skin) Notes:
3 tablespoons canola or vegetable oil
1tsp paprika (optional)
1/4 tsp Black pepper (optional)
1 tsp sea salt
Want to deep fry? Heat about 1/4 cup of oil in a saucepan and deep fry the slices until they are brown.
-If you have a sweet tooth, you can sprinkle cinnamon sugar on the banana slices while they are still warm.
-Use overripe plantains, the blacker the banana, the tastier it is.
-Avoid using too much oil, as this will result in soggy plantains.
3 overripe plantains (preferably black on the skin)
Want to know the difference between banana and plantain? Click here.
Looking for a banana bread recipe? Look no more. Try this one.