Malabo Fried Plantain Balls With Spicy Tomato Chutney

Malabo Fried Plantain Balls with Spicy Tomato Chutney is a popular dish in Equatorial Guinea, known for its delicious combination of sweet and spicy flavors. This recipe is perfect for a snack or appetizer, and it's sure to impress your guests with its unique taste.

Malabo Fried Plantain Balls With Spicy Tomato Chutney

Ingredients

  • 4 ripe plantains, peeled and mashed
  • 1 cup all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon cayenne pepper
  • 1/2 cup vegetable oil for frying
  • 1 cup diced tomatoes
  • 1/2 cup chopped onions
  • 2 cloves garlic, minced
  • 1 tablespoon grated ginger
  • 1/2 teaspoon red pepper flakes
  • 2 tablespoons brown sugar
  • 2 tablespoons apple cider vinegar
  • Salt to taste

Instructions

  1. In a large bowl, mix the mashed plantains, flour, salt, black pepper, and cayenne pepper until well combined.
  2. Roll the mixture into small balls and set aside.
  3. Heat the vegetable oil in a frying pan over medium heat.
  4. Fry the plantain balls in batches until golden brown, about 3-4 minutes per batch. Remove and drain on paper towels.
  5. In a separate saucepan, combine the diced tomatoes, onions, garlic, ginger, red pepper flakes, brown sugar, and apple cider vinegar. Cook over medium heat until the mixture thickens, about 10 minutes.
  6. Season the tomato chutney with salt to taste.
  7. Serve the fried plantain balls with the spicy tomato chutney on the side.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
15 minutes
Total time:
35 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
180 per serving
Carbohydrates
25g
Protein
2g
Fat
8g

Supplies

Large bowl Frying pan Saucepan Paper towels

Tools

Knife Cutting board Measuring cups and spoons Spatula

Serving suggestions

Serving suggestions: Enjoy the Malabo Fried Plantain Balls with Spicy Tomato Chutney as a delicious appetizer or snack.

Tips & tricks

Tips: Make sure the oil is hot enough before frying the plantain balls to ensure a crispy exterior.

Cost

$10