Bakabana is an Indonesian dish from Suriname. Slices of plantain are battered and fried, then served with a spicy peanut sauce. Plantains are versatile and can be cooked while they are still green, but this dish is especially delicious with sweeter, ripe plantain (when the outside of the plantains are black).
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
- 4 ripened plantains
- 1 egg
- 1/4 cup flour
- 2 tablespoons buttermilk
- 2 tablespoons brown sugar
- Pinch of salt
- Vegetable oil for frying
- Peanut sauce (see link to recipe below)
- In a medium bowl, whisk together the egg, flour, buttermilk, sugar and a generous pinch of salt.
- Slice the ends off of the plantains. With a sharp knife make a slit in the skin of the plantain from one end to the other. Pull the skin off. (See How to Peel Plantains).
- Slice the plantain diagonally into slices about 3 inches long, and about 1/3 inch thick.
- Place the plantain slices into the batter and stir to coat them.
- In a heavy pot, deep skillet, or deep fat fryer, place the oil to a depth of about 2 inches. Heat over medium-high heat to about350 degrees, or until a drop of batter sizzles well.
- Cook the plantain in the oil (in batches if necessary) until golden brown, about 3-4 minutes. Drain on paper towels and sprinkle with salt.
- Serve warm with peanut sauce for dipping.