How to Fry

Deep-frying has diminished in popularity in recent years, as nutritionists often attribute high cholesterol and other health issues to a diet high in fried foods. But deep-frying is an age-old cooking technique with deep roots on the African continent and a way of cooking that enslaved people brought to many islands in the Caribbean. In that way, it will always be a marker of African culture in the region, and an important one, because deep-frying is incredibly adaptable, and always (when done properly) delicious. Oil—especially that extracted from peanuts, corn, seeds, coconuts, or palms—can be heated to extremely high temperatures, critical for generations of island cooks who had only open fires to cook with, which makes temperature control difficult. And if you’ve ever eaten a leftover piece of fried chicken, you know it’s also an excellent method for preserving food. In addition, oil can be reused many times—adding another layer of flavor to what’s being fried.