Entree: Suriname – Northern Culinary Region – Bakabana Met Pindasaus (Fried ripe plantains served with a warm savory-spicy peanut sauce)

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 15 min

Cook 10 min

Total 25 min

Ingredients

- 4 ripe plantains, about 2 lb (900 g)
- 2 cups (480 ml) vegetable oil for frying
- 3/4 cup (185 g) creamy peanut butter
- 1/2 cup (120 ml) coconut milk
- 1/2 to 1 cup (120–240 ml) water, to thin sauce
- 2 tbsp (30 ml) soy sauce
- 1 tbsp (15 ml) brown sugar or panela syrup
- 1 tbsp (15 ml) fresh lime juice
- 1 clove garlic, minced
- 1 tsp (5 ml) sambal oelek or 1 small hot pepper, minced
- 1/2 tsp (2.5 ml) ground cumin
- Salt and black pepper to taste
- 2 tbsp (30 g) roasted peanuts, chopped, for garnish
- 2 tbsp (8 g) fresh cilantro or parsley, chopped, for garnish

Instructions

1. Peel the plantains and slice on the diagonal into 1/2-inch (1.3 cm) thick pieces. Pat dry with paper towels.
2. Heat the oil in a deep skillet or Dutch oven to 350°F (175°C). Fry plantain slices in batches until golden brown and caramelized, about 2–3 minutes per side. Transfer to a paper-towel-lined tray and keep warm.
3. Meanwhile, make the pindasaus: combine peanut butter, coconut milk, 1/2 cup (120 ml) water, soy sauce, brown sugar, lime juice, minced garlic, sambal, and cumin in a small saucepan.
4. Warm the sauce over medium-low heat, whisking until smooth; add remaining water a little at a time to reach a dipping consistency. Simmer gently 3–5 minutes and season with salt and pepper to taste.
5. Serve the fried plantains hot with the pindasaus in a bowl for dipping; sprinkle chopped roasted peanuts and cilantro over the sauce before serving.