Ndizi za Kukaanga na Samaki
Fried Plantains with Fish
A popular and satisfying dish in Burundi, Ndizi za Kukaanga na Samaki features perfectly fried ripe plantains served alongside seasoned and pan-fried fish. It's a simple yet delicious combination of sweet and savory flavors.
🧂 Ingredients
- 4 medium Ripe plantains(peeled and sliced diagonally)
- 600 g White fish fillets(such as tilapia or Nile perch, cut into portions)
- 2 tbsp Lemon juice
- 2 cloves Garlic(minced)
- to taste Salt
- to taste Black pepper
- 50 g All-purpose flour(for dusting)
- 150 ml Cooking oil(for frying)
👨🍳 Instructions
- 1
Pat the fish fillets dry with paper towels. In a small bowl, mix lemon juice, minced garlic, salt, and pepper. Rub this mixture all over the fish fillets.
- 2
Lightly dust the seasoned fish fillets with flour. Shake off any excess.
- 3
Heat about 100 ml of cooking oil in a large skillet over medium-high heat. Carefully place the fish fillets in the hot oil and pan-fry for about 4-6 minutes per side, or until golden brown and cooked through. Remove the fish from the skillet and set aside on a plate lined with paper towels.
- 4
In the same skillet (or a clean one), add the remaining 50 ml of cooking oil. Heat over medium heat.
- 5
Add the sliced plantains to the hot oil in a single layer. Fry for about 3-4 minutes per side, until golden brown and slightly caramelized. Be careful not to overcrowd the pan; fry in batches if necessary.
- 6
Remove the fried plantains from the skillet and place them on a plate lined with paper towels to drain excess oil.
- 7
Serve the pan-fried fish immediately alongside the hot fried plantains. This dish is often enjoyed on its own or with a simple side salad.
💡 Pro Tips
- ✓Use plantains that are yellow with black spots for the best sweetness and texture when fried.
- ✓Ensure the oil is hot enough before adding the plantains and fish to achieve a crispy exterior.
- ✓Don't overcook the fish, as it can become dry.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Marinate the fish with other spices like ginger, cumin, or coriander for added flavor.
- Serve with a side of rice or a simple tomato and onion relish.