Golden Surinamese fried ripe plantain served with a punchy peanut-sambal dipping sauce.
Baka Bana — literally 'baked banana' in Surinamese Creole — are crisp-edged, caramelised slices of ripe plantain, deep-fried to sweet golden perfection and served with a distinctive Surinamese peanut-sambal sauce. They are the beloved side dish or snack that accompanies almost every meal, from Moksi Alesi to grilled fish. The sauce, a blend of smooth peanut butter, sambal oelek (chilli paste), garlic, and sweet ketjap manis (Indonesian sweet soy sauce), is a mark of Suriname's extraordinary multicultural food heritage, where African, South Asian, Javanese, and Creole influences meet in one bowl.
Sirve 4
Whisk together peanut butter, ketjap manis, sambal oelek, garlic, lime juice, and warm water until smooth. Adjust consistency with more water if needed. Set aside.
Peel the ripe plantains and cut on a diagonal into slices about 1.5 cm thick. The riper the plantain, the sweeter and softer the result.
Heat vegetable oil in a deep frying pan or wok to 175 °C (350 °F). The oil should be deep enough to at least half-submerge the plantain slices.
Working in batches, fry the plantain slices for 2–3 minutes per side until deep golden brown and caramelised on the edges. Do not crowd the pan. Remove with a slotted spoon and drain on paper towels.
Arrange the Baka Bana on a serving plate and place the peanut-sambal dipping sauce alongside. Serve hot.
Use very ripe plantains (skin mostly black) for maximum sweetness and caramelisation.
Do not refrigerate ripe plantains — they will turn grey. Keep at room temperature.
The peanut-sambal sauce can be made a day ahead and stored in the fridge.
Taste and adjust salt at the very end — flavors concentrate as liquids reduce, and a final pinch of flaky salt sharpens the whole dish.
Grill instead of fry: brush slices with oil and grill on a hot griddle for a lighter version.
Add a sprinkle of sesame seeds to the sauce for extra nuttiness.
Vegetariano: cambiar la proteína por champiñones ostra rey asados, tofu ahumado o garbanzos cocidos — ajustar el condimento ligeramente hacia arriba para compensar.
Más picante: agregar un chile fresco finamente picado o una cucharadita de pimienta Aleppo/Urfa machacada a los aromáticos para obtener un calor cálido y en capas en lugar de un golpe agudo.
Baka Bana is best eaten immediately after frying. The peanut sauce keeps refrigerated for up to 5 days.
Baka Bana is a cornerstone of Surinamese street food and home cooking, blending the African tradition of cooking plantain with the Javanese sambal and Chinese ketjap manis that arrived with successive waves of immigrants. The combination perfectly illustrates Suriname's unique cultural mosaic.
Mix 1 tablespoon of regular soy sauce with 1 tablespoon of brown sugar and a tiny splash of molasses as a substitute.
Yes — brush plantain slices with oil and bake at 200 °C for 15–18 minutes, flipping halfway. They won't be as crisp but are still delicious.
Sí — la mayoría de los componentes se pueden preparar hasta un día antes y refrigerar por separado. Recalentar suavemente y ensamblar justo antes de servir para que las texturas se mantengan distintas.
Mantente cerca del rol que juega cada ingrediente: intercambia aromáticos por similares (chalota por cebolla, lima por limón) y mantén el equilibrio grasa-ácido-sal intacto. Las mezclas de especias generalmente pueden aproximarse con lo que hay en el armario.
Por porción (220g) · 4 porciones totales
Pregúntele a nuestro asistente de cocina con IA cualquier cosa sobre esta receta: sustituciones, técnicas, escalado.
Chatea con AI Chef →Únete a la conversación
Inicia sesión para dejar un comentario y guardar tus recetas favoritas
¿Tienes comentarios o necesitas ayuda?
Leemos todos los correos y respondemos en 1–2 días hábiles.
© 2026 MyCookingCalendar. Todos los derechos reservados.