DISH RESEARCH · Dish
Makemba
Republic of the Congo ripe plantain slices fried golden and lightly salted.
About Makemba
Makemba is a Republic of the Congo preparation of ripe plantains fried until golden. This profile follows FunTimes Magazine's simple salted version and keeps accompanying stews, rice and beans outside the plantain dish.
Ripe plantain supplies a deep fruit sweetness that becomes more caramel-like in the hot oil. Salt gives the fried slices a clean savoury contrast.
The slices are golden brown with darker caramelised edges and a lightly crisp exterior. Inside they remain soft, dense and tender rather than becoming thin, brittle chips.
Allergens in this recipe
Allergen details are not yet confirmed.
Ingredients vary by restaurant. Confirm your allergens with staff before ordering.
Ingredients in Makemba
FunTimes Magazine's Congolese Makemba.
Ingredient details & uncertainties
Allergen information is incomplete. Unconfirmed details do not establish that an allergen is absent.
- Ripe plantains:
- Vegetable oil: . The primary source names generic vegetable oil without identifying its plant source
- Salt:
Origins & food traditions
African-diaspora publication FunTimes Magazine identifies Makemba as a traditional Republic of the Congo dish and supplies a complete ripe-plantain, oil and salt formula. International Cuisine independently corroborates ripe fried plantains as a dish loved in both Congos.
Countries
- Republic of the Congo
- Democratic Republic of the CongoCatalogue link pending review
Cuisines & regions
- Congolese Cuisine
- Congolese CuisineCatalogue link pending review