Surinamese Bakabana with Peanut Sauce – Sweet Plantain Fritters
Surinamese-Javanese sweet plantain fritters served with a peanut dipping sauce. Filed in the book's Indian section, but the dish is from Suriname.
Nutritionper 100 g›
Ingredients
For the Peanut Sauce
| 1/2 cup | natural peanut butter |
| 1 teaspoon | galangal powder |
| 1/3 cup | Kecap Manis (sweet soy sauce) |
| 1 tablespoon | lime juice |
| — | fried shallots, for garnish |
For the Bakabana
| 3/4 cup | self rising flour |
| 2 tablespoons | cornstarch |
| 1/2 teaspoon | salt |
| 1/2 cup + 3 tablespoons | club soda |
| 2 | ripe plantains (skin should be black) |
| — | oil for deep frying |
Instructions
Sauce:
- To make the sauce, combine peanut butter, galangal powder, Kecap Manis, lime juice and 2/3 cup water in a saucepan.
- Simmer for 10 minutes until the sauce is smooth and thick.
Bakabana: 3. In a bowl, combine flour, cornstarch and salt. Whisk to remove any lumps. 4. Add club soda and mix until you have a thick, smooth batter. 5. Peel plantains. Slice once horizontally. Cut each half into 3 slices, so you will have a total of 12 slices. 6. Heat enough oil for deep frying in a deep skillet. 7. Dip plantain slices one at a time into the batter so that they are evenly coated on all sides. 8. Place in the hot oil and fry until golden brown on both sides. Remove to a paper towel to absorb excess oil. 9. Garnish the peanut sauce with crispy fried shallots. 10. Serve Bakabana with the peanut sauce.