How to make sweet and savoury plantains at home
Plantains in Somalia are often served fried until golden, then seasoned with a mix of salt, spices, or even a touch of honey.
One ingredient gaining international attention for its versatility is the plantain.
In Somali kitchens, plantains are not just a side dish; they are a canvas for flavours that are both sweet and savoury, offering a taste that resonates across generations.
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Plantains in Somalia are often served fried until golden, then seasoned with a mix of salt, spices, or even a touch of honey.
The result is a dish that can accompany savoury stews like maraq, or stand alone as a comforting snack. Food enthusiasts around the world are now trying to recreate these flavours at home, bringing a piece of Somali tradition to their own tables.
Ingredients
2–3 ripe plantains (yellow with some black spots for sweetness)
2–3 tablespoons vegetable oil or ghee
Salt to taste
Optional: a pinch of cinnamon or cardamom
Optional: minced garlic or onion for extra savoury flavour
Steps to follow
Start by peeling and slicing the plantains diagonally or into rounds about ½ inch thick. Warm oil or ghee in a pan over medium heat.
Place slices in a single layer and fry for 2–3 minutes on each side until golden brown. Add salt and, if desired, garlic or onion for a savoury edge. Or you can have an optional sweet twist, sprinkle cinnamon or cardamom while frying, or drizzle a tiny bit of honey for caramelisation.
Remove plantains and drain excess oil on paper towels. Serve hot with rice, stews, or enjoy as a snack.
Whether as a side or a standalone snack, fried plantain highlights how Somali cooks elevate simple ingredients into dishes that are rich, balanced, and full of cultural history.
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