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Loading...Mizuzu are a beloved Rwandan street snack made from firm, unripe plantains sliced and shallow-fried until golden on the outside and tender within. Served hot with a sprinkle of salt and sometimes a touch of chili, they are a simple, satisfying side or tea-time treat found across Kigali and Lake Kivu towns.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Servings4
Yield4 servings
Nutrition Facts
Per serving (estimated)
- 285 kcalCalories
- 14 gFat
- 2 gSaturated Fat
- 40 gCarbs
- 3 gFiber
- 2 gSugar
- 2 gProtein
- 290 mgSodium
- 510 mgPotassium
- 10 mgCalcium
- 0.6 mgIron
- 18 mgVitamin C
- 70 mcgVitamin A
Ingredients
For the plantains
- 4 large green (unripe) plantains
- 1 tablespoon lemon juice
- 4 cups water
- 1 1/2 teaspoons fine salt
For frying and seasoning
- 2 cups neutral vegetable oil (such as canola or sunflower)
- 1/2 teaspoon chili powder (optional)
- 1/4 teaspoon ground paprika (optional)
- Pinch of ground ginger (optional)
Directions
- Peel the green plantains by slicing off both ends, scoring the skin lengthwise in 3 places, and prying it away with your fingers or a paring knife. Submerge peeled plantains in the salted lemon water to prevent browning.
- Slice each plantain on a slight diagonal into 1/2-inch thick ovals so more surface area crisps in the oil.
- Pour the oil into a heavy skillet or shallow pan to a depth of about 1/2 inch and heat over medium heat to 325°F (165°C). Pat the plantain slices dry with a clean towel before frying.
- Fry the plantains in a single layer in small batches for 3 to 4 minutes per side, turning carefully with a slotted spatula, until deep golden and a knife meets no resistance at the center.
- Transfer fried slices to a paper towel-lined plate to drain briefly, then move them to a bowl and toss gently with the chili powder, paprika, and ginger if using, plus a final pinch of salt.
- Serve immediately while hot and crisp, traditionally alongside black tea or as an accompaniment to grilled meat, beans, or stews.
Cook’s Notes
- True green plantains are essential; yellow ones turn gummy and taste overly sweet once fried.
- Do not overcrowd the pan or the oil temperature will drop, leaving the slices greasy rather than crisp.
- For extra crunch, let the slices rest 5 minutes after frying and then flash-fry them a second time for 1 minute.
- Mizuzu pair especially well with a squeeze of fresh lime or a small dish of tomato-onion salsa.
- Leftovers can be reheated in a dry skillet over medium heat to restore crispness; the microwave will soften them.
