Platano Frito con Pescado Seco
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The Tale of Platano Frito con Pescado Seco
Fried plantain with dried fish reflects Equatorial Guinea's dual Spanish colonial and Central African culinary heritage — the only African country with Spanish as an official language — pairing a starchy plantain staple with a preservation method common across the region before refrigeration. It's a simple, everyday combination found across the country's coastal and island communities.
Ingredients
Scale:· 4 servings
- 4 ripe plantains, peeled and sliced
- 1 cup dried salted fish, soaked and flaked
- Vegetable oil, for frying
- 1 onion, sliced
- 1 tomato, chopped
- 2 cloves garlic
- Chili, to taste
- Salt, to taste
Instructions
- 1Soak the dried fish in warm water 15 minutes to soften and reduce saltiness, then flake it.
- 2Fry the plantain slices in hot oil until golden on both sides, then drain.
- 3In a separate pan, saute the onion, tomato, garlic, and chili until soft.
- 4Stir in the flaked fish and cook 5 minutes.
- 5Taste and adjust salt as needed.
- 6Serve the fried plantains topped with the fish mixture.
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