SAVEUR kitchen assistant Yewande Komolafe, a native of Lagos, Nigeria, gave us this family recipe for crispy, sweet plantains. She recommends using very ripe plantains, which should have black-and-yellow-streaked skin.
- Canola oil, for frying
- 2 medium ripe sweet plantains, peeled and cut into 1" pieces
- 1⁄2 red onion, finely chopped
- Kosher salt, to taste
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