Kelewele - Spiced Plantain
Member recipe by pepperandstew.co.uk
A Ghanaian snack - cubes pf plantain tossed in hot pepper, onion, ginger and spices
- 2 medium sized yellow (ripe) plantains
- 1/2 tsp salt
- 1/4 of a small size onion
- 1 tsp grated ginger
- 2 tbsp warm water
- Kelewele Spices (from Pepper and Stew website)
- Handful of Roasted peanuts to sprinkle
- Slice the plantain into small bite size pieces and place into a large bowl.
- Mince the ginger and onion to a paste. You can do this in a small blender with a little water or in a pestle and mortar.
- Put the ginger and onion paste into a small bowl, add 2 teaspoons of the kelewele seasoning, salt and the warm water and mix.
- Add paste to the plantain and mix ensuring all the pieces are coated then leave to stand for at least 30 minutes minutes (very important). This is to ensure the paste sticks to the plantain.
- Heat about an inch and a half of oil in a pan until hot and in small batches add plantain to the oil with a slotted spoon ensuring the pieces are not touching.
- Deep fry plantain pieces until golden brown then place in a bowl lined with kitchen towel.
- You must keep a very close eye on the Kelewele, they can burn easily because of the sugar in the plantain. Also ensure all sides caramelise by moving the pieces around.
- Once done serve immediately with roasted peanuts sprinkled all over or on the side. You can eat this as a snack on its own or as part of a meal e.g with jollof rice.