Skip to content

Ngoundja (Fried Plantains)

Ngoundja is a popular dish of fried plantains enjoyed in many African countries. This simple yet delicious treat features ripe plantains that are sliced, fried to perfection, and served as a side dish or snack. With a crispy exterior and a sweet, soft interior, ngoundja is a delightful combination of flavors and textures.

No ratings yet
Source CC-BY-SA-4.0
Credit

"Ngoundja (Fried Plantains)" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Ngoundja_(Fried_Plantains), revision 4503499), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Ngoundja_(Fried_Plantains)&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).

Revision 4503499

What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.

Ingredients 3 ingredients

  1. 2–3 ripe plantains
  2. Vegetable oil, for frying
  3. Salt (optional)

Possible health benefits

General information, not medical advice.

  1. Cooking banana Source of vitamin C · Source of potassium

    Source of vitamin C · 20 mg per 100 g, 25% of the reference intake per 100 g

    • Vitamin C contributes to normal collagen formation for the normal function of blood vessels.
    • Vitamin C contributes to normal collagen formation for the normal function of bones.
    • Vitamin C contributes to normal collagen formation for the normal function of cartilage.
    11 more authorised claims
    • Vitamin C contributes to normal collagen formation for the normal function of gums.
    • Vitamin C contributes to normal collagen formation for the normal function of skin.
    • Vitamin C contributes to normal collagen formation for the normal function of teeth.
    • Vitamin C contributes to normal energy-yielding metabolism.
    • Vitamin C contributes to normal functioning of the nervous system.
    • Vitamin C contributes to normal psychological function.
    • Vitamin C contributes to the normal function of the immune system.
    • Vitamin C contributes to the protection of cells from oxidative stress.
    • Vitamin C contributes to the reduction of tiredness and fatigue.
    • Vitamin C contributes to the regeneration of the reduced form of vitamin E.
    • Vitamin C increases iron absorption.

    Vitamin C, also known as ascorbic acid, is a water-soluble nutrient found in some foods. In the body, it acts as an antioxidant, helping to protect cells from the damage caused by free radicals. NIH fact sheet

    Source of potassium · 396 mg per 100 g, 20% of the reference intake per 100 g

    • Potassium contributes to normal functioning of the nervous system.
    • Potassium contributes to normal muscle function.
    • Potassium contributes to the maintenance of normal blood pressure.

    Potassium is a mineral found in many foods. Your body needs potassium for almost everything it does, including proper kidney and heart function, muscle contraction, and nerve transmission. NIH fact sheet

    Nutrients per 100 g of “Plantains, ripe, raw”, USDA FoodData Central.

Claims: EU Register of health claims (Regulation (EU) No 432/2012, © European Union, CC BY 4.0), shown only where the ingredient meets the claim's conditions (Regulation (EC) No 1924/2006). Nutrients: USDA FoodData Central (CC0). Facts: NIH Office of Dietary Supplements (public domain).

Method

  1. Place the plantains on a cutting board, and use a knife to trim off both ends.
  2. Make a shallow lengthwise incision along the skin of each plantain, being careful not to cut into the flesh.
  3. Gently peel off the skin by using your fingers to lift it away from the flesh. If needed, you can use the knife to assist in peeling.
  4. Lay the peeled plantains on the cutting board and cut them into diagonal or round slices, about ½ inch thick. You can adjust the thickness to your preference.
  5. Pour enough vegetable oil into a deep frying pan or skillet to cover the bottom by about ¼ inch.
  6. Place the pan over medium-high heat and allow the oil to become hot. You can test the temperature by dropping a small piece of plantain into the oil—if it sizzles immediately, the oil is ready for frying.
  7. Carefully place the sliced plantains into the hot oil, making sure not to overcrowd the pan. Work in batches if necessary. Cook the plantains for about 2–3 minutes on each side or until they turn golden brown.
  8. Use a slotted spoon to carefully remove the fried plantains from the pan and transfer them onto a plate lined with paper towels. This will help absorb any excess oil.
  9. Sprinkle the fried plantains with a pinch of salt if desired, or leave them unsalted for a sweeter taste.
  10. Allow the ngoundja to cool for a few minutes before serving to avoid burning your mouth. Serve as a side dish alongside your favorite main course, or enjoy them as a tasty snack on their own.

Plating

The plating picture will go here.

Our own image generator will draw it from this recipe's words. Pictures from the recipe's source are never copied or shown.

Create your own image with FoodStudio