Plantain Chips, Fufu And Salsa

Name: Plantain Chips, Fufu And Salsa
Yield: 4 appetizer servings
Cuisine: African
Ingredients: 3 cups canola oil; 2 green plantains, peeled and thinly sliced lengthwise; Salt; Garlic powder; 1 large cucumber, washed; 2 small tomatoes, seeded and cut into ½-inch dice; 1 ½ jalapeno chilies, seeded and minced; 2 tablespoons chopped cilantro; 1 medium red onion, cut into ½-inch dice; Juice of 1 lemon; 2 tablespoons red wine vinegar; ⅓ cup extra virgin olive oil; Freshly ground black pepper; 6 ounces bacon, diced; 1 small onion, cut into ½-inch dice; 3 black plantains, peeled and cut into 1-inch cubes

Recipe from Douglas Rodriguez

Adapted by Amanda Hesser

Published July 28, 1998

Total Time: 1 hour
Rating: 4(6)
Comments: Read comments

—Amanda Hesser

Featured in: Trick to Plantains Is in the Peel

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Ingredients

Yield:4 appetizer servings

3 cups canola oil
2 green plantains, peeled and thinly sliced lengthwise
Salt
Garlic powder
1 large cucumber, washed
2 small tomatoes, seeded and cut into ½-inch dice
1 ½ jalapeno chilies, seeded and minced
2 tablespoons chopped cilantro
1 medium red onion, cut into ½-inch dice
Juice of 1 lemon
2 tablespoons red wine vinegar
⅓ cup extra virgin olive oil
Freshly ground black pepper
6 ounces bacon, diced
1 small onion, cut into ½-inch dice
3 black plantains, peeled and cut into 1-inch cubes

Ingredient Substitution Guide

Preparation

PREPARE PLANTAIN CHIPS:
1. Step 1
  In deep fryer or heavy saucepan, heat canola oil to 350 degrees. Add half of green plantains, one slice at a time, and fry until golden brown and crisp, about 3 to 4 minutes. Drain on paper towels, and sprinkle with salt and garlic powder to taste. Repeat with remaining green plantains.
PREPARE SALSA:
1. Step 2
  Peel cucumber. Finely dice the peel, and place it in medium mixing bowl. Reserve rest of cucumber for another use. To mixing bowl add tomatoes, jalapeno, cilantro, red onion, lemon juice, vinegar and olive oil. Season to taste with salt and pepper; set aside.
PREPARE FUFU:
1. Step 3
  In skillet over medium-high heat, fry bacon until crisp, about 4 to 5 minutes. Transfer to plate lined with paper towels. Lower heat to medium, and add onion. Saute until translucent, about 2 minutes. Add to plate of bacon, and set aside. Fill large pan halfway with water, and bring to boil over high heat. Add black plantain cubes, reduce heat and simmer until plantains are soft, about 15 minutes. Drain plantains, and transfer them to large bowl. Using potato masher or fork, mash the plantains. Fold in the bacon and onion, and season to taste with salt.
TO SERVE:
1. Step 4
  Mound fufu in center of large serving plate. Spoon salsa on top of fufu, and press fried plantains into sides of mound so that they curve upward like antlers. Serve immediately.