Bakabana (battered fried Plantains with a spicy peanut dipping sauce)
A delicious treat or dessert from Suriname
Servings 4
Calories 662kcal
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
- To make sauce, combine peanut butter, galangal powder, Kecap Manis, lime juice and 2/3 cup water in a saucepan.
- Simmer for 10 minutes until sauce is smooth and thick.
- Garnish with chopped peanuts.
Insructions for the Bakabana
- 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.
- 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.
- Slice the plantains diagonally into slices about 3 inches long and about 1/3" thick.
- 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.
- 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.
- 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.
Nutrition
Calories: 662kcal | Carbohydrates: 115g | Protein: 14g | Fat: 20g | Saturated Fat: 4g | Cholesterol: 42mg | Sodium: 537mg | Potassium: 1163mg | Fiber: 7g | Sugar: 50g | Vitamin A: 2077IU | Vitamin C: 34mg | Calcium: 42mg | Iron: 3mg