Igbekere/Plantain Chip Ingredients

  • 4 Unripe plantains (almost like about to become ripe but not totally green)
  • 1 Tspn of salt (I used all purpose seasoning on mine for added flavor)
  • 1/4 litre of oil for frying (I prefer to use olive oil)

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Plantain Chips Preparation

  1. Peel plantains and slice thinly diagonally or into rounds
  2. Sprinkle with salt and shake up in a bowl to help evenly distribute the salt
  3. Heat the oil in a pan and when the oil is piping hot, place the slices of plantain in the oil and fry until crisp and golden
  4. Remove the chips from the oil and place in a colander lined with paper towels (kitchen paper)
  5. Let the chips cool
  6. Serve the chips in bowl plain accompanied with fresh salsa dip (recipe below)
  7. You can also store some in an air tight bag and save for later

Salsa Ingredients

  • 1 small red onion finely chopped
  • 3 medium sized roma tomatoes diced
  • 1 small habanero pepper (optional to kick up the heat – remove seeds and finely slice)
  • 1 small bunch of cilantro (washed and chopped)
  • 1 small bunch of fresh basil leaves (washed and chopped)
  • 5 tablespoons fresh lime juice
  • 1 tablespoon extra virgin olive oil
  • ½ tspn of salt
  • ¼ tspn of black pepper
  • Get creative and add one of the following to your salsa:
  • 1 mango diced into cubes
  • 1 avocado diced into cubes
  • Or spoil yourself and add both of them!

Salsa Preparation

  1. Combine the all the  ingredients in a mixing bowl.
  2. Season with salt and pepper.
  3. Add the lime juice and olive oil.
  4. Mix together and serve.

Recipe by My Belle Don Full