Ngoundja
Ingredients
Directions
Prepare the plantains
Place the plantains on a cutting board and trim off both ends with a knife.
Make a shallow lengthwise incision along the skin of each plantain, avoiding the flesh.
Gently peel off the skin with your fingers; use a knife if needed.
Lay the peeled plantains on the cutting board and cut them into diagonal or round slices about ½ inch thick.
Fry
Pour enough vegetable oil into a deep frying pan or skillet to cover the bottom by about ¼ inch.
Place the pan over medium‑high heat and allow the oil to become hot.
Test the temperature by dropping a small piece of plantain; if it sizzles immediately, the oil is ready.
Carefully place the sliced plantains into the hot oil.
Avoid overcrowding the pan. Work in batches if necessary.
Cook the plantains for about 2–3 minutes on each side until they turn golden brown.
Drain and serve
Use a slotted spoon to carefully remove the fried plantains from the pan.
Transfer them onto a plate lined with paper towels to absorb excess oil.
Sprinkle the fried plantains with a pinch of salt if desired.
Allow the ngoundja to cool for a few minutes before serving.
Serve as a side dish or snack.
Nutrition, whole recipe (rough)
Counts 2 of 3 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.
What these numbers assume: 2 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Salt | 1 tsp (6g) | 0 |
| Plantain | not in our table | 0 |
One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.
Steps grouped into stages for easier reading; the method is the source's own.
Explore the science
What each ingredient does
- Plantains
- Starchy flesh that softens and caramelizes in hot oil, giving the slices their sweet flavor and tender interior.
- Vegetable oil
- Conducts heat to cook the slices quickly and crisp and brown their outside surface.
The step that matters
Heat the oil before adding the plantains. If the oil is not hot enough, plantains absorb more oil and turn greasy instead of crisp and golden. Crowding the pan also drops the oil temperature, so fry in batches.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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