Tunisian Plantain Street Food

Thank you for sharing!

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.

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


Eat immediately!

Tunisian Plantain -edit

Tunisian Plantain Street Food
Print Recipe Pin it for later!
No ratings yet

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 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Appetizer
Cuisine: Tunisian
Servings: 4
Calories: 237.73kcal


  • 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


  • 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.


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!

Do you know anyone else who likes learning about international food, culture, history and travel? Bring them over here to join the party! Don’t forget to use those share buttons!
Start Here to find out how the Schizo Chef can help you with your cooking, travel and other needs!
If you like this recipe, PLEASE LEAVE A COMMENT & SUBSCRIBE!

Thank you for sharing!

Join the Global Kitchen Travels community!

Sign up for updates!

Thanks! Keep an eye on your inbox for updates.

Reader Interactions


  1. 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. 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. 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 :))

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.