Braised plantain is made from ripe or unripe plantains braised over a low charcoal heat. This cooking of plantains could expose consumers to a mixture of Polycyclic Aromatic Hydrocarbons (PAH) from the combustion of wood or charcoal, some of which are found to be carcinogenic. The objective of this study is to assess the risks associated with the consumption of plantains braised over a low charcoal heat and sold in the Man market. To perform this study, rats of the Wistar strain were fed a diet based on braised plantains. This study allowed us to obtain high ingestions by the rats of between 10.56 ± 0.08 g / d and 11.26 ± 0.07 g / day and a weight gain of these same rats of between 9.50 ± 0.16 g / day and 9.74 ± 0.20 g / day. Unfortunately, the blood and urine analyzes of these rats used revealed high levels of Polycyclic Aromatic Hydrocarbons of between 2.6 ± 0.20 and 3 ± 0.7 g / ml for the blood and 1.5 ± 0.50 at 2 ± 0.6 g / ml for urine. The excessive consumption of plantains braised over a low charcoal heat and sold in the Man market can cause cancer consumers. These braised plantains sold in the Man market contain high levels of PAH.