Entree: Suriname – Southern Culinary Region – Bakabana (Caramelized pan-fried ripe plantains seasoned with garlic, lime and pepper)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 10 min

Total 20 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 6 ripe plantains, approx. 1.8 lb (820 g) total
- 1/2 cup (120 ml) vegetable oil or peanut oil
- 2 tbsp (30 g) unsalted butter
- 2 cloves garlic, minced (about 0.28 oz (8 g))
- 1 tsp (5 g) sea salt
- 1/2 tsp (1.5 g) freshly ground black pepper
- 1 small Scotch bonnet or habanero pepper, seeded and finely minced (optional), about 0.18 oz (5 g)
- 1 tbsp (15 ml) lime juice
- 1/4 cup (15 g) chopped fresh cilantro (optional)
- Lime wedges for serving

Show original ingredient measurements

- 6 ripe plantains, approx. 1.8 lb (820 g) total
- 1/2 cup (120 ml) vegetable oil or peanut oil
- 2 tbsp (30 g) unsalted butter
- 2 cloves garlic, minced (about 8 g)
- 1 tsp (5 g) sea salt
- 1/2 tsp (1.5 g) freshly ground black pepper
- 1 small Scotch bonnet or habanero pepper, seeded and finely minced (optional), about 5 g
- 1 tbsp (15 ml) lime juice
- 1/4 cup (15 g) chopped fresh cilantro (optional)
- Lime wedges for serving

Instructions

1. Peel the plantains and slice them on the diagonal into 1/2-inch (1.2 cm) thick slices.
2. Heat the oil and butter in a large skillet over medium-high heat until shimmering.
3. Arrange plantain slices in a single layer (work in batches so they do not crowd). Fry 3–4 minutes per side, or until deeply golden and caramelized. Adjust heat as needed to prevent burning.
4. Transfer fried plantains to a plate lined with paper towels to drain excess oil.
5. In the same skillet over low heat, add the minced garlic and minced hot pepper and cook 20–30 seconds until fragrant; do not brown. Return plantains to the pan and toss gently with lime juice, salt and pepper to coat.
6. Sprinkle with chopped cilantro if using, serve immediately with lime wedges.