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Plantain Chips and Ginger Dip Recipe

1:43 AM, Jan 13, 2013   |    comments
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Faith and Ed learn to make a favorite West African appetizer that could be served as a meal.

Plantain Chips and Ginger Dip
Serves 3
3 large green plantains
Vegetable oil, for deep frying
Kosher salt, for seasoning

In a heavy based pot heat vegetable oil over medium heat to 375 degrees F.
Use a mandoline, or sharp knife, finely slice plantains into chips (for a fancier presentation slice them lengthwise into ribbons). Fry the plantains in small batches until crisp and golden, about 5 to 7 minutes. Using a slotted spoon, transfer to a plate lined with paper towel. Season with salt immediately.


Ginger Dip
6 large Roma tomatoes
3 cloves of garlic
2 scotch bonnet or habanero pepper
½ cup of fresh ginger
1 whole red onion
1 cup of olive oil
Salt to taste
2 TBSP of Sugar

Blend all ingredients except for the oil in a food processor until a nice thick paste or sauce is formed. Add a little bit of water to aid in the process. In a sauce pan, heat up the olive oil until a drop of water can sizzle in it. Pour blended mixture gradually into the hot oil being careful to avoid splatter. Cook on medium heat for about 10 minutes stirring occasionally. Once done, sprinkle with salt to taste and add the sugar. Dip is then ready to be served with the plantain chips!

Mary-Ann Ismaila

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