Overhead View of Fried Plantains in a Light Gravy Sauce with Julienned Red Bell Peppers. Thin, Round Slices of Lime Placed Around the Bowl. Yellow Laced Napkin is Partially Visible on the Top Middle of the Photo. One Shallot Cut Into Half is on the Top Right of the Picture. Green Lime Partially Visible on the Top Left of the Photo. One Round Slice of a Green Lime Visible at the Bottom. It is Placed Slightly Left of Center

Fried Plantains in Tomato Gravy

Vegan Fried Plantains in a tomato gravy made with African flavors. Serve with rice by itself
Course Main Course
Cuisine African
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 3 people
Calories 327kcal
Author Healing Tomato


  • 1 Red Bell Pepper Cut into strips
  • 4 Mushrooms, White Button Cut into long, thin slices
  • 1 Shallot cut into circular shapes
  • 3 Tbsp Corn oil
  • 2 Green Plantains
  • 8 oz Tomato Sauce Unsalted
  • 5 cloves Garlic
  • 2 cups water
  • 1/2 tsp black pepper crushed
  • 1 tsp Berbere adjust to taste
  • 1 tsp salt
  • 1 tsp sugar


Prepare the Fried Plantains

  • In a bowl, add room temperature water and garlic. Set aside
  • Peel the green plantain by making long cuts into them and peeling off the skin
  • Cut into 1" wedges
  • In a cast iron pan, add the oil
  • Add the plantain wedges in a single layer.
  • On medium heat, roast on one side for about 5 minutes or until browned
  • Flip them over, one at a time and roast on the other side for 5 minutes until brown
  • Remove from the pan and place them on a paper napkin. Set aside the cast iron
  • Dab them to remove excess oil.  Allow them to cool
  • Using a wooden spoon, gently flatten them
  • Place the flattened plantains in the water.  You may have to put them in batches
  • Remove after 5 minutes and dab them to remove excess water.
  • Do not discard the garlic + water
  • In the same cast iron pan, re-fry the plantains in the same way as before
  • Remove them and set aside. You can dab them to remove excess oil
  • In the cast iron, there should be some oil.  If not, add 1 tsp
  • Add the shallots and let them brown on medium heat
  • Add the peppers and mushrooms
  • Stir fry until the mushrooms are browned and the peppers are soft
  • Add the fried plantains
  • Add the salt, pepper, sugar and Berbere
  • Add the tomato sauce and about 1/2 of the garlic water
  • Cook until most of the water has dissipated
  • If you like more gravy, turn it off about 6 minutes after adding the water


Serve With Basmati Rice or By Itself


Serving: 1cup | Calories: 327kcal | Carbohydrates: 50g | Protein: 4g | Fat: 14g | Saturated Fat: 1g | Sodium: 1240mg | Potassium: 1096mg | Fiber: 5g | Sugar: 25g | Vitamin A: 2915IU | Vitamin C: 80.6mg | Calcium: 32mg | Iron: 2.4mg