Grilled Ripe Plantain Slices with Peanuts

Kofi Brokeman

Preparation info

  • Difficulty


Appears in

The Ghana Cookbook

By Fran Osseo-Asare and Barbara Baëta

Published 2015

  • About

Since living in Ghana I have become addicted to ripe plantains cooked in many different ways. They make a healthful (cooked) snack naturally low in sodium, but high in potassium, vitamins B6, C, and fiber, and are heartier than bananas. When ripe plantains are plentiful in Ghana, roadside vendors sell grilled slices along with small wrapped packages of shelled roasted peanuts with their skins still on. The combination provides a complete inexpensive but satisfying meal that goes by the popular nickname “Kofi Brokeman” (in other words, Kofi is “broke”—has no money).


  • 1 ripe plantain per person
  • Roasted peanuts (opposite page)



  1. Build a fire in a charcoal grill or fire up a gas grill. Brush oil on the grill rack to keep the plantain from sticking. (Alternatively, use “no stick” aluminum foil and put the peeled and sliced plantain directly on that.)
  2. Cut the ends off the plantain, make a shallow cut just through the peel from end to end on one side, peel it and remove any stringy fibers. Cut the plantain on the diagonal into a few slices.
  3. Spread out the coals, and place the rack a few inches above the charcoal. Grill the plantain pieces until they are brown and cooked on each side (about 5 to 10 minutes per side). Be careful the slices do not burn. If they darken too quickly, raise the rack or move slices to the outside of the grill away from the direct heat.

To serve

These are best eaten warm off the grill with a few handfuls of dry roasted unsalted peanuts.