Ghanaian-Inspired Cinnamon Plantain Torrijas

Ingredients

In this Ghanaian-inspired version of torrijas, the traditional stale bread is replaced with ripe plantains, which are a staple in Ghanaian cuisine. The spices used are also influenced by Ghanaian flavors, incorporating cinnamon and nutmeg to enhance the tropical taste. Additionally, coconut milk is used instead of regular milk, adding a creamy and rich element to the dish. We alse have the original recipe for Torrijas, so you can check it out.

• 2 ripe plantains, peeled and sliced (about 1 cm thick) 2 ripe plantains, peeled and sliced (about 1 cm thick)
• 1 cup (240 ml) coconut milk 1 cup (240 ml) coconut milk
• 1 teaspoon ground cinnamon 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg 1/2 teaspoon ground nutmeg
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• 2 eggs 2 eggs
• 2 tablespoons sugar 2 tablespoons sugar
• Vegetable oil, for frying Vegetable oil, for frying
• Powdered sugar, for dusting Powdered sugar, for dusting
• Honey or vanilla ice cream, for serving Honey or vanilla ice cream, for serving

Nutrition

• Calories (kcal / KJ): 280 kcal / 1172 KJ
• Fat (total, saturated): 12g, 9g
• Carbohydrates (total, sugars): 40g, 20g
• Protein: 4g
• Fiber: 3g
• Salt: 0.1g

Preparation

1. 1.
   In a shallow bowl, whisk together the coconut milk, ground cinnamon, ground nutmeg, and vanilla extract.
2. 2.
   Place the sliced plantains in the coconut milk mixture, ensuring they are fully coated. Let them soak for about 10 minutes.
3. 3.
   In a separate bowl, beat the eggs and sugar together until well combined.
4. 4.
   Heat vegetable oil in a frying pan over medium heat.
5. 5.
   Dip each soaked plantain slice into the egg mixture, making sure it is fully coated.
6. 6.
   Carefully place the coated plantain slices into the hot oil and fry until golden brown on both sides, about 2-3 minutes per side.
7. 7.
   Remove the fried plantains from the oil and place them on a paper towel-lined plate to drain excess oil.
8. 8.
   Sprinkle the torrijas with powdered sugar while they are still warm.
9. 9.
   Serve the Ghanaian-Inspired Cinnamon Plantain Torrijas with a drizzle of honey or a scoop of vanilla ice cream.

Treat your ingredients with care...

• Ripe plantains — Choose plantains that are fully ripe with yellow skin and some black spots. They should be soft to the touch but not overly mushy.
• Coconut milk — Shake the can of coconut milk before using to ensure the cream and liquid are well combined.

Tips & Tricks

• For an extra burst of flavor, add a pinch of ground cloves to the coconut milk mixture.
• If you prefer a crispier texture, you can double dip the plantain slices in the egg mixture before frying.
• Serve the torrijas immediately after frying for the best taste and texture.
• If you don't have coconut milk, you can substitute it with regular milk or almond milk.
• Experiment with different toppings such as caramel sauce, chopped nuts, or fresh fruit.

Serving advice

Ghanaian-Inspired Cinnamon Plantain Torrijas are best served warm. Drizzle them with honey or serve them with a scoop of vanilla ice cream for a delightful contrast of flavors. They can be enjoyed as a dessert or a sweet breakfast treat.

Presentation advice

Arrange the torrijas on a serving platter and dust them with powdered sugar for an elegant touch. Garnish with fresh mint leaves or a sprinkle of ground cinnamon for added visual appeal.