Description Edit

This is enjoyed in Sierra Leone and most of the rest of Africa!

Ingredients Edit

Directions Edit

  1. Heat the oil in a heavy saucepan.
  2. Slice the peeled plantains into ¼-inch rounds.
  3. Fry the slices a few at a time until they are golden and crisp on the outside but still soft on the inside.
  4. If fried too long, the inside will toughen, so try a couple to get the best timing.
  5. Remove them from the oil with a slotted spoon and drain on paper towels or newspaper.

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