Plantains, those banana relatives that are eaten as a vegtable, are cultivated in many African countries. This melange of sweet and hot platains make a delicious crunchy appetizer. Serve it wit Ugandan Groundnut Sauce.
- 2 green plantains
- 2 yellow plantains
- 1/2 onion
- 1 tablespoon garlic powder
- 1/4 teaspoon salt
- 2 teaspoons cayenne
- Vegtable oil, for shallow frying
Peel one of the green plantains and cut into very thin rounds, uning a vegtable peeler. Heat the oil in a large frying pan over a moderate heat. While the oil is heating, fry the plantain rounds in the oil for about 2 minutes, turning, until golden brown. Drain on paper towels.
Coarsely grated the other green plantain and put on a plated. Slice the oinion into wafer-thin shreds and mix with grated plantain.
Heat a little more oil in the frying pand and fry handfuls of the mixture for 2 to 3 minutes, until golden, turning once. Drain on paper towels and keep warm with the green plantain rounds.
Heat a little more oil in the frying pan and fry handfuls of the mixture for 2 to 3 minutes, until golden, turning once. Drain on paper towels and deep warm with the green plantain rounds.
Heat a little more oil in the frying pan and, while it is heating, peel the yellow plantain, then fry in the hot oil until golden brown, turning to brown evenly. Drain on paper towels and then arrange the three varieties of cooked plantains in shallow dishes.
Sprinkle with salt and serve as a snack with your favorinte hot sauce.