Tunisian Plantain Street Food

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Last Updated on January 13, 2020 by Chef Mireille

Tunisian Plantain Street Food – is a delicious snack that can serve as a great party appetizer, seasoned with za’atar.

 

Tunisian Plantain Street Food

For this week’s BM theme, Srivalli really challenged us.  Not only did we have to pick one ingredient to utilize using recipes from three different cookbooks, but the three recipes had to fall within specific course combinations.  This proved to be especially challenging and I was tempted to email Srivalli and tell her this theme was just impossible, but I persevered and after over a week of going through my gargantuan cookbook collection – voila! – three recipes were decided upon.
 

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.

See also  Habichuela Guisada - Puerto Rican Stewed Beans

I am a plantain fanatic and if you LOVE plantain as much as I do, check out some of my other plantain recipes!

Plantain Recipes

…and this isn’t even all of them – I told you I was a plantain fanatic!!!

Plantain Snack -edit

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Tunisian Plantain -edit

Tunisian Plantain Street Food
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Tunisian Plantain Street Food

Tunisian Plantain Street Food - is a delicious snack that can serve as a great party appetizer, seasoned with za'atar
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Appetizer
Cuisine: Tunisian
Servings: 4
Calories: 237.73kcal

Ingredients

  • 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

Instructions

  • 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.

Nutrition

Calories: 237.73kcal | Carbohydrates: 29g | Protein: 1.28g | Fat: 14.66g | Saturated Fat: 1.2g | Sodium: 250.31mg | Fiber: 2.23g | Sugar: 13.64g
Did you try this recipe? Leave a comment below.Please follow me on Instagram @chefmireille or tag me #chefmireille with your pics! I'd love to share them!
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About Chef Mireille

CHEF MIREILLE - AUTHOR, RECIPE DEVELOPER AND PHOTOGRAPHER FOR Global Kitchen Travels
***
Chef Mireille is a NYC based freelance chef instructor and food photographer. Due to her very diverse family background, she was able to travel and learn about global cultures and flavors from a young age. Her passion for culture, cooking, history and education had made her an expert on developing traditional globally inspired recipes & delicious fusion cuisine.
Her extensive travel history provides a plethora of background information and Travel Tips!

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Comments

  1. Srivalli

    Awesome Mir, just imagine whatever challenge I throw you guys come back with a bang!..I love plantain and this is such a lovely idea. And you doing this theme means I get to read some novel ideas..so glad you took this on..:)..will surely miss April..:(

  2. The Pumpkin Farm

    yes , i agree this one is probably the hardest challenge ever, you lived it up well, waiting for the next 2 recipes, this picture is so beautiful, feel like grabbing it right away

  3. Rajani S

    I thought it was only in Kerala (state where I grew up) that plantains featured so prominantly in cooking. Now I stand corrected.

    And plantain in soups? I am totally surprised πŸ™‚

    The chips looks really nice, no wonder you used to fight for your fair share :))

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