Tunisian Plantain Street Food – is a delicious snack that can serve as a great party appetizer, seasoned with za’atar.
The ingredient I am using is one of my faves – plantain. Plantain is a core ingredient in the diet of any Caribbean person, whether you live on a Spanish, French, British or Dutch island. No soup is complete without plantain. Breakfast, lunch and dinner are often accompanied by a few slices of fried or boiled plantain. I grew up in a household where not a lot of fried food was served, so when we had fried plantain it was a real treat. My sister and I would fight if we received uneven quantities of fried plantain. If there was an uneven quantity, my Mom would have to cut the deciding slice in half to make sure it was equal.
Plantain was originally traded to the Caribbean from Africa, where it is also abundantly utilized so it should not be a great surprise to have a plantain recipe from Africa. Today’s recipe is a starter course/appetizer from Tunisia. This is a popular street food in Tunisia.
I am a plantain fanatic and if you LOVE plantain as much as I do, check out some of my other plantain recipes!
- All About Plantain – Frying Yellow & Green Plantain
- Kai Pola – Indian Plantain Cake
- Plantain Cacao Upside Down Cake
- Plantain Spinach Smoothie
- Balekai Podi – Mangalore (Indian) Fried Plantain
- Malabar Stuffed Plantains
- Plantain Corn Soup
- Plantain Peanut Soup
- Maduro Dessert (from Nicaragua)
- Plantain Curry
- Plantain Custard
- Plantain Pakoda
- Plantain Podimas – Plantain Stir Fry
…and this isn’t even all of them – I told you I was a plantain fanatic!!!
Tunisian Plantain Street Food
- Plantain Ingredients:
- 2 ripe plantains ripe, but still firm
- oil for frying
- Spice Blend Ingredients:
- 1 tablespoon za'atar
- 2 dried red chiles
- 1/2 teaspoon salt
- Dry roast the chile until it becomes fragrant, 2-3 minutes. Using a coffee/spice grinder, grind until fine.
- Peel and slice the plantains into thick slices.
- Heat a pot or deep skillet with enough oil for deep frying.
- Add the plantain slices and fry until golden on both sides. Drain on paper towels.
- Place in a bowl and toss with the chile, zaatar and salt.