Gonja (Ugandan Charcoal-Roasted Plantain)
In short: Whole plantains roasted over charcoal until the skin blackens and the flesh turns soft and sweet. A roadside snack in Uganda, served hot with groundnuts. It takes about 35 min in total and makes 4 servings.
- Prep
- 5 min
- Cook
- 30 min
- Total
- 35 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 350 kcal
Gonja is plantain roasted whole over glowing charcoal, a smell that drifts from roadside stalls across Uganda at any time of day. The skin chars and cracks while the flesh inside turns soft, sweet and slightly smoky. Vendors peel it for you and sell it with roasted groundnuts, or alongside skewers of grilled meat. At home, a hot grill or a very hot oven gives a very good result.
Instructions
- Heat a charcoal grill until the coals are gray and glowing, or heat a gas grill to medium-high. For oven roasting, heat the oven to 230°C (450°F).
- Make a shallow slit along the length of each plantain, cutting through the skin only. This lets steam escape and makes peeling easier.
- Place the plantains on the grill over medium heat, or on a tray in the oven. Roast for 25 to 35 minutes, turning every 5 to 8 minutes, until the skin is blackened and blistered in places and the flesh feels soft all the way through when pressed.
- Let them rest for 3 minutes, then peel off the charred skin with a knife or your fingers and scrape away any burnt bits.
- Cut into thick slices if you like and serve hot with the groundnuts, and salt or chili on the side.
Tips
- Choose plantains that are yellow with black speckles. Fully green ones turn starchy and dry, while fully black ones become very soft and can fall apart over the coals.
- Keep the heat moderate and turn often. Plantains over fierce flames burn outside before the middle softens, while a bed of gray coals gives the best result.
Questions and answers
What do you eat gonja with?
Roasted groundnuts are the classic partner. It is also sold with grilled meat skewers and kachumbari, a fresh tomato and onion salad.
Can I roast gonja in the oven?
Yes. Roast the slit plantains at 230°C (450°F) for 25 to 35 minutes, turning every 5 to 8 minutes. You will miss the smoke, but the soft, sweet flesh is the same.
Is gonja the same as fried plantain?
No. Gonja is roasted whole in its skin without oil, which gives a drier, smokier and less sticky result than sliced fried plantain.
How long does it take to make Gonja (Ugandan Charcoal-Roasted Plantain)?
About 35 min in total: 5 min of preparation and 30 min of cooking.
How many calories are in Gonja (Ugandan Charcoal-Roasted Plantain)?
About 350 kcal per serving, with 7 g of protein, 64 g of carbohydrates and 10 g of fat. These values are estimates.
Nutrition per serving
| Calories | 350 kcal |
|---|---|
| Protein | 7 g |
| Carbohydrates | 64 g |
| Fat | 10 g |
| Fiber | 5 g |
| Sugar | 28 g |
| Sodium | 10 mg |
Estimated values, calculated from the ingredients.
