Plantain tapé tapé, also known as tostones, patacones in Latin American and the Carribean is a crispy twice fried green plantain enjoyed in Cameroon. Warm, crispy bites with a pinch of salt enjoyed with your favorite dip or sauce. In Cameroon we enjoy it with a spicy pepper sauce. Simply delightful and you need just a few ingredients to make this.
INGREDIENTS FOR PLANTAIN TAPÉ TAPÉ
Green Plantains: They have to be green to be crispy, with a little give once you take a bite. Slightly ripe or ripe plantains will soak up too much oil during the second fry, making them greasy. When buying plantains, make sure they are strong and firm.
Salt: This is all you’ll need for seasoning. Add a sprinkle of some kosher salt before the second fry or right after frying.
Oil: These are deep fried, and you’ll need to use oils with a high enough smoke point. Canola, soybean and avocado oil all have a smoke point over 400°F. We used canola oil.
PREPARE THE PLANTAINS
You’ll find green plantains a little more challenging to peel than ripe plantains. For tapé tapé, plantains are cut into about 1-inch slices before frying. Rather than peeling the entire plantain before cutting, cut before you peel. Thoroughly wash, trim ends and then cut. Then make cuts along ridges until you reach the thick flesh. Use your thumb or paring knife to lift and peel off the skin. You can soak in water to prevent the skin from darkening if you’re not frying right away but make sure it is completely dry before frying.
TO MAKE PLANTAIN TAPÉ TAPÉ
Once your plantains are peeled and cut, you’ll start with the first fry. Oil should be at least 350°F. These are big cuts and you ‘ll fry for about 3 minutes. You want some color change and to partially cook enough to press right after frying. Use a tortilla press to smash the plantains. You can also use a mason jar, a plate, a flat wooden spoon, basically any food safe item that can smash plantains.
Sprinkle a pinch of salt on both sides, return the smashed plantain back into the hot oil and fry again until golden brown and crispy. You can also salt right after the second fry. Remove and place on a paper towel to soak up any excess oil.
HOW TO SERVE
This is a great side dish, appetizer or snack. You can simply enjoy as is but here are a few ways we like to enjoy them.
Spicy Pepper Sauce: Some form of spicy sauce is always available at home and we use it as a dip with plantain tapé tapé. You can also serve with a mild sauce or your favorite dip.
Guacamole: Pairing with guac will make a great appetizer for gatherings.
Salsa: Bring in some tropical vibes. Use one to scoop up a hefty dose of mango salsa. Simply refreshing.
We prefer to enjoy immediately but if you do have some leftovers, it’s best reheated in the oven or air fryer. Preheat oven to 350 degrees and reheat for about 5 minutes or until they are crispy, then serve.
Plantain tapé tapé is simply delightful. You’ll absolutely savor that first crispy bite but save some for others or at least make enough to share. Grab some green plantains and bring this to the table.
PLANTAIN TAPÉ TAPÉ CAMEROON
Equipment
- fryer
- Deep fry pan
Ingredients
- 2 large green plantains
- Canola oil for frying
- salt to taste
Instructions
- Wash plantains thoroughly. Trim ends and then cut into 1 inch cylinders. Using a paring knife, make a cut though a raised ridge on the plantain skin. Use your thumb or paring knife to peel.
- Heat oil in fryer to 325-350 degrees and fry plantains for about 3 minutes. Try not to over crowd, fry in batches if necessary.
- Remove from fryer, let cool until comfortable to touch. Then, smash plantains with tortilla press to about quarter inch thickness.
- Sprinkle some salt and return to oil and fry until golden brown and crispy.
- Transfer unto a paper towel to soak up any excess oil.
- Serve warm.
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