Fried plantain is a dish cooked wherever plantains grow, from West Africa to East Africa as well as Central and South America and the Caribbean countries like Haiti to Cuba and in many parts of Southeast Asia, where fried snacks (called gorengan) are widely popular. It is called alloco in Côte d’Ivoire and dodo in Western Nigeria otherwise known as simply fried plantain in other parts of Nigeria. Kelewele is a fried spicy plantain or can be fried as a side dish for Red Red (African stewed black-eyed peas) and fish stew in Ghana.
Fried plantain is also eaten in some countries in South America or the Caribbean where African influence is present. For example, in the Dominican Republic, Cuba and Puerto Rico, it is common to cut plantains in slices, fry them until they are yellow, smash them between two plates and fry them again. This is also a common dish in Haiti, referred to as “bannann peze”, and throughout Central America, referred to as patacones in Costa Rica, Panama, Colombia and Ecuador, and as tostones in Guatemala, Nicaragua, and Puerto Rico. In Honduras and Venezuela they are referred to as “tajadas”.
Fried plantain may be served as a snack, a starter or as a side dish to the main course, such as with Jollof rice, spicy barbecued meat, tomato stew or beans. It is made in different ways: salted or unsalted, cut into “ears”, “fingers”, can be diced, or fried whole.
Fried yellow plantains are sweet bananas from Central America and the Caribbean fried in hot oil. They are sometimes eaten with sour cream, ketchup, or a mayonnaise-ketchup mixture.
The above stated price is per piece