Kelewele
Spicy fried plantains.
No common allergens detected
Based on this recipe's ingredient list. Always verify with your own brands and labels.
Instructions
- 1
Prep the Plantains: Peel the overripe plantains and cut them into bite-sized cubes or diagonal chunks.
- 2
Make the Spice Paste: In a small bowl, combine the grated ginger, cayenne pepper, cloves, nutmeg, salt, and a tiny splash of water to form a thick, fragrant paste.
- 3
Marinate: Toss the plantain chunks in the spice paste, ensuring every piece is evenly coated. Let it sit for 5 minutes.
- 4
Heat the Oil: Heat vegetable oil in a deep frying pan to 350°F (175°C). Ensure it's hot but not smoking, as sugar in ripe plantains burns easily.
- 5
Fry: Carefully drop the spiced plantains into the oil. Fry for 3-5 minutes, turning occasionally, until they are deep golden brown with caramelized, crispy edges. Drain on paper towels.
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