So I must say that so far, Igbekere (aka plantain chips) are my favourite snack. They are a great substitute for crisps (or as they are called in the US, potato chips). Not sure they are any healthier though. Anyhoot! You can often find these in the hands of hawkers on the streets of Lagos and on store shelves as well. There are numerous brands here. However, I’m yet to find any that I would say I was totally and mouthwateringly in love with. Therefore, therefore? I decided to make my own. Although plantain chips are a dry snack that can be eaten and enjoyed on their own, I decided to add a bit of a twist by creating an accompanying salsa to go with. Needless to say, something great to nibble on, on a lazy Sunday afternoon especially when an old friend’s in town for the weekend in Ghana. We washed these down with a Chapman cocktail spiked with a little something special and some great conversation.
Who could turn these down?
Fresh veggies for the salsa. So colourful!
Plantains. I love them so. This was actually the first time I have ever made plantain chips though.
Nice thin even slices of plantain, ready for the deep fat fryer.
The proof of the pudding (or in this case the Igbekere) is in the eating. These were ready in no time.
The idea just popped into my head. Plantain chips and salsa just seemed so right. Oga was surprised and pleased with these. Needless to say he don chop belle full!
4 Unripe plantains (almost like about to become ripe but not totally green)
1 Tspn of salt (I used all purpose seasoning on mine for added flavor)
1/4 litre of oil for frying (I prefer to use olive oil)
Plantain Chips Preparation
- Peel plantains and slice thinly diagonally or into rounds
- Sprinkle with salt and shake up in a bowl to help evenly distribute the salt
- Heat the oil in a pan and when the oil is piping hot, place the slices of plantain in the oil and fry until crisp and golden
- Remove the chips from the oil and place in a colander lined with paper towels (kitchen paper)
- Let the chips cool
- Serve the chips in bowl plain accompanied with fresh salsa dip (recipe below). You can also store some in an air tight bag and save for later
1 small red onion finely chopped
3 medium sized roma tomatoes diced
1 small habanero pepper (optional to kick up the heat – remove seeds and finely slice)
1 small bunch of cilantro (washed and chopped)
1 small bunch of fresh basil leaves (washed and chopped)
5 tablespoons fresh lime juice
1 tablespoon extra virgin olive oil
½ tspn of salt
¼ tspn of black pepper
Get creative and add one of the following to your salsa:
1 mango diced into cubes
1 avocado diced into cubes
Or spoil yourself and add both of them!
- Combine the all the ingredients in a mixing bowl.
- Season with salt and pepper.
- Add the lime juice and olive oil.
- Mix together and serve