Fritay de Bananes Plantains & Haricots Rouges de Bangui – Authentic Central African Republic Recipe
Hearty Central African pairing of savory garlic red beans and sweet golden plantains.
- Country of Origin
- 🇨🇫 Central African Republic (Central Africa, Africa)
- Dietary Profile
- vegan
- Prep Time
- 15 min
- Cook Time
- 20 min
- Difficulty
- Easy
- Signature Staples
- Red kidney beans simmered in tomato-garlic sauce, Crispy fried ripe plantains, Avocado slices, Ginger, Garlic
Ingredients for Fritay de Bananes Plantains & Haricots Rouges de Bangui (4 Servings)
- 1.25 lbs (or 2.5 cups) red kidney beans simmered in tomato-garlic sauce, prepped into bite-sized pieces
- 1.5 cups crispy fried ripe plantains, washed and trimmed
- 1 cup avocado slices
- 1 medium onion and 3 cloves garlic, finely minced with ginger
- 1.5 tbsp traditional Central African Republic seasoning (garlic, thyme, caramelized onions)
- 2.5 tbsp traditional cooking oil, sea salt, cracked black pepper, and fresh citrus or herbs
Step-by-Step Cooking Instructions
- Heat oil in a wide heavy skillet over medium-high heat until shimmering.
- Sauté onion, garlic, and ginger for 2–3 minutes until softened and fragrant.
- Add red kidney beans simmered in tomato-garlic sauce and crispy fried ripe plantains along with garlic, thyme, caramelized onions, searing for 8–10 minutes while tossing occasionally.
- Deglaze the pan with a splash of broth or citrus so the caramelized fond coats every bite.
- Garnish with avocado slices and serve straight from the skillet.