Mizuzu – Rwandan Fried Plantain

About This Recipe

Mizuzu (also spelled misuzu) are simply fried ripe or semi-ripe plantain slices, but in Rwanda they are elevated by the use of very hot oil, careful timing and the selection of plantains at just the right stage of ripeness. Riper plantains yield sweeter, softer mizuzu; less ripe ones are starchier and more savoury. They are eaten at breakfast alongside fried eggs, as a side with brochettes and ugali, or as a standalone snack from roadside vendors. A sprinkle of salt or chilli powder is the only seasoning needed.

Ingredients

Serves 4

• 3 largeripe yellow plantains (with some black spots)
• 500 mlvegetable oil for frying
• 1 tspsalt
• 0.5 tspchilli powder (optional)

Instructions

1. 1

   Prepare the plantains

   Peel the plantains and cut diagonally into slices about 1 cm thick. Diagonal cuts create a larger surface area for caramelisation.

2. 2

   Heat the oil

   Pour oil into a deep frying pan to a depth of at least 3 cm. Heat over medium-high heat until a small piece of plantain dropped in sizzles immediately (about 175 °C).

3. 3

   Fry in batches

   Fry plantain slices in batches without overcrowding. Cook for 2–3 minutes on the first side until golden underneath, then flip and cook for a further 2 minutes.

4. 4

   Drain and season

   Remove with a slotted spoon and drain on paper towels. Season immediately with salt and chilli powder if using.

5. 5

   Serve

   Serve hot as a snack on their own or alongside grilled brochettes, ugali, or fried eggs.

Variations

• •

  Twice-fried mizuzu: fry once, flatten with a spatula, then fry again for extra crispiness (similar to tostones).

• •

  Dust with cinnamon and sugar for a sweet dessert version.

• •

  Serve with a dipping sauce of sour cream, lime and coriander.

Storage

Best eaten immediately. Leftovers can be reheated in a dry pan or air fryer.

Frequently Asked Questions