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)
Plantain Chips Preparation
- Peel plantains and slice thinly diagonally or into rounds
- Sprinkle with salt and shake up in a bowl to help evenly distribute the salt
- 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
- Remove the chips from the oil and place in a colander lined with paper towels (kitchen paper)
- Let the chips cool
- Serve the chips in bowl plain accompanied with fresh salsa dip (recipe below)
- You can also store some in an air tight bag and save for later
- 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!
- Combine the all the ingredients in a mixing bowl.
- Season with salt and pepper.
- Add the lime juice and olive oil.
- Mix together and serve.
Recipe by My Belle Don Full