4 Serves
94 Mins
Peel the green plantains and slice them into one-inch thick rounds using a chef's knife.
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EthiopianVitamin E
3 mg / 15 mgVitamin K
4 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
25 µg / 400 µgCalcium
11 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
17 mg / 420 mgPhosphorus
33 mg / 1,250 mgPotassium
182 mg / 4,700 mgSodium
766 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
2 µg / 55 µgFiber
1 g / 28 gSugar
1 g / 50 gSaturated Fat
10 g / 20 gCholesterol
24 mg / 300 mgCaffeine
0 mgNet Carbs
15 gAlcohol
0 g
Heat a generous amount of cooking oil in a heavy-bottomed pot to 175°C.
Fry the plantain slices in the cooking oil until they are golden brown and cooked through, then remove them using a slotted spoon and drain on paper towels.
In a mortar and pestle, crush the garlic cloves with salt and pepper until a paste forms.
Add the fried plantain pieces and the crispy pork skin to the mortar, mashing everything together until well combined and slightly chunky.
Shape the mixture into a dome or ball and serve immediately while hot.
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