Bakabana (Fried Plantain with Peanut Sauce)
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The Tale of Bakabana (Fried Plantain with Peanut Sauce)
Bakabana, fried plantain served with peanut sauce, draws on plantains' African culinary roots alongside a peanut sauce shaped by Suriname's large Javanese-Surinamese community, descendants of Indonesian contract laborers brought over starting in 1890. It's a popular street snack reflecting Suriname's layered immigrant history.
Ingredients
Scale:· 4 servings
- 4 ripe plantains, sliced diagonally
- 1 cup all-purpose flour
- 1 cup cold sparkling water
- Oil for deep frying
- 1/2 cup peanut butter
- 1 tablespoon soy sauce
- 1 teaspoon sambal or chili paste
- 1/2 cup warm water
Instructions
- 1Whisk the flour and sparkling water together into a light, smooth batter.
- 2Heat oil in a deep pan to about 180C (350F).
- 3Dip each plantain slice into the batter, coating evenly.
- 4Fry the battered plantain slices in batches until golden and crisp, about 3-4 minutes per batch.
- 5Drain on paper towels.
- 6Whisk together peanut butter, soy sauce, sambal, and warm water until smooth to make the peanut sauce, adjusting water for desired consistency.
- 7Serve the fried plantain hot with the peanut sauce for dipping.
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