Ngoundja (Fried Plantains)
Ngoundja is fried ripe plantain, sliced and browned in a shallow layer of oil until crisp outside and soft within. The whole dish depends on the fruit, so choose plantains with yellow to black skins that give slightly under your thumb but are not mushy. That ripeness supplies the sweetness, and a pinch of salt is optional. It works as a quick side beside a main course or as a snack.
Instructions
Trim both ends off each plantain with a knife. Cut a shallow lengthwise slit through the skin without cutting into the flesh, then lift the skin away with your fingers, using the knife tip to help if it sticks.
Cut the peeled plantains into diagonal or round slices about ½ inch thick. Thicker or thinner slices are fine if you prefer them that way.
Pour vegetable oil into a deep frying pan or skillet to a depth of about ¼ inch and heat it over medium-high heat. To check the oil, drop in a small piece of plantain. If it sizzles right away, the oil is ready.
Add the slices in a single layer without crowding the pan, working in batches if needed. Fry for about 2 to 3 minutes on each side, until golden brown.
Lift the slices out with a slotted spoon and set them on a plate lined with paper towels to soak up extra oil. Sprinkle with a pinch of salt if you like, or leave them plain for a sweeter taste.
Let the plantains cool for a few minutes so they do not burn your mouth. Serve them next to a main course or eat them on their own as a snack.
Make it personal.
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