Mizuzu

About This Recipe

Mizuzu are deep-fried plantain pieces that appear throughout Central and East Africa under various names. In Burundi, mizuzu made from semi-ripe plantains are a ubiquitous street food and side dish, strikingly similar to the Latin American tostones. The key to exceptional mizuzu is selecting plantains at the right ripeness: the skin should be mostly yellow with a few black spots, giving a balance of starch and sweetness. Fried until deeply golden and crispy on the outside with a dense, creamy interior, mizuzu are eaten at any time of day alongside ibiharage, grilled meats, or simply dipped in chilli sauce. The smell of frying mizuzu is the sensory signature of Burundian markets.

Ingredients

Serves 4

• 4semi-ripe plantains (yellow with some black spots), peeled
• Vegetable oilfor deep frying (at least 1 litre)
• 1 tspsalt
• 0.5 tspchilli powder (optional)

Instructions

1. 1

   Slice plantains

   Cut plantains diagonally into rounds about 2 cm thick, or into 5 cm long fingers.

2. 2

   Heat oil

   Pour oil into a deep saucepan or wok to a depth of at least 5 cm. Heat to 175°C.

3. 3

   First fry

   Fry plantain pieces in batches for 3–4 minutes until pale golden. Remove and drain on paper towels.

4. 4

   Flatten (optional)

   For a crispier result similar to tostones, press each piece flat with the back of a plate or mallet.

5. 5

   Second fry

   Return flattened pieces to the oil and fry for a further 2–3 minutes until deeply golden and crispy on the outside.

6. 6

   Season and serve

   Drain on paper towels, sprinkle with salt (and chilli powder if using). Serve immediately.

Variations

• •

  Sweet mizuzu: use fully ripe plantains and serve with honey and cinnamon.

• •

  Baked mizuzu: brush with oil and bake at 200°C for 25 minutes, turning once, for a lower-fat version.

• •

  Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.

• •

  Spicier: add a finely chopped fresh chile or a teaspoon of crushed Aleppo/Urfa pepper to the aromatics for warm, layered heat instead of a single sharp hit.

Storage

Best eaten fresh. Can be kept warm in a low oven for 30 minutes, but mizuzu lose their crispiness quickly.

Frequently Asked Questions