Chifle (PERU)

 

  • 4 green plantain bananas (unripe)
  • Oil (for frying)
  • Salt


Peel the plantain bananas and cut the bananas into thin rings or longitudinal slices. The thickness of the slices should be about 2-3 mm.

Pour oil into a wide and deep saucepan and heat over medium-high heat. The temperature of the oil should be approximately 350°F.

Carefully put the plantain slices into the oil at one time so that they are not too crowded. Dip the slices in oil, pressing lightly so that they do not stick together.

Fry the plantain slices until golden and crispy. This process will take about 2-3 minutes for each slice.

Remove the fried plantain slices from the oil with a foam spoon or strainer and place on a paper towel. This will help drain excess oil.

Sprinkle salt on the hot chifle slices and stir so that all the slices are evenly salted.

Serve the Chifle hot or at room temperature.

Chifle can be consumed as a snack or served with Peru's famous ceviche dish. If you wish, you can serve the chifle with spicy or sweet sauces.

ENJOY YOUR MEAL

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