PLANTAIN TAPÉ TAPÉ CAMEROON
Plantain tapé tapé, savory crispy twice fried green plantains enjoyed with a pepper sauce or your favorite dipping sauce
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.
Notes
It is important not to overcrowd, especially during the second fry.
When you sprinkle salt before frying the second time, gently pad so it sticks to the plantains. You can also salt after frying but salting before really stays with it.
Tried this recipe?Let us know how it was!