Bakabana is a delicious little treat made with ripe plantains, actually the more black they are the better. Plantains are abundant in the little South American country of Suriname.
I have made fried plantains many times and I really enjoyed this recipe with the sweet batter. I also loved the spicy peanut dipping sauce. Peanuts are another common ingredient in Surinamese cuisine. It also calls for kecap manis which is also beloved sweet soy sauce. It made for a lovely way to end our Surinamese meal. Bakabana is a favorite snack or dessert in Suriname. As always bakabana are best right out of the fryer so that batter is crispy and the plantains soft and warm.
Did you know that Suriname has one of the largest protected areas of rainforest in the world? It is called the Central Suriname nature Reserve and is also a UNESCO World Heritage Site. The rainforest covers the southern four-fifths of the country. If you would like to learn more about Suriname be sure to check out “Our Journey to Suriname”. You will also find more authentic Surinamese recipes like Pom and loempia.
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Bakabana (battered fried Plantains with a spicy peanut dipping sauce)
A delicious treat or dessert from Suriname
Ingredients
Sauce Ingredients:
- ½ cup natural peanut butter
- 1 teaspoon galangal powder
- 1/3 cup Kecap Manis
- 1 tablespoon lime juice
- 1 tablespoon chopped peanuts for garnish
Ingredients For the Bakabana
- 4 plantains very ripe, black
- 1 egg
- 1/2 cup flour
- 1/2 cup cornstarch
- 2 Tablespoons buttermilk
- 2 Tablespoons brown sugar
- pinch salt
- 1/2 cup soda water
- vegetable oil for frying
Instructions
Sauce Instructions
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To make sauce, combine peanut butter, galangal powder, Kecap Manis, lime juice and 2/3 cup water in a saucepan.
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Simmer for 10 minutes until sauce is smooth and thick.
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Garnish with chopped peanuts.
Insructions for the Bakabana
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In a medium bowl, whisk together the egg, flour, buttermilk, sugar and a pinch of salt. Add the soda water gradually until you make a thick smooth batter. Set the batter aside to rest for 15 minutes.
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Peel the plantains by making a slit with a knife, the long way, from one end to the other, and cutting off the ends. Pull the skin off.
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Slice the plantains diagonally into slices about 3 inches long and about 1/3" thick.
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In a heavy pot, or deep fryer heat up vegetable oil to a minimum depth of 2 inches. Heat up to 350 degrees or until a drop of batter sizzles.
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Once the oil is hot, dip the plantain slices into the batter to coat them and carefully drop them in the oil taking care not to over crowd the pan.
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Cook until golden brown on both sides turning once, about 3-4 minutes. Remove with slotted spoon and let drain on a paper towel to remove excess oil. Sprinkle with salt and serve warm with the spicy peanut sauce and a lime.
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