Ghanaian Kelewele (Spiced Caramelised Fried Plantains)
An enticing artisan creation, freshly prepared with vibrant seasoning and served with complementary accompaniments.
Ingredients
- • 4 ripe yellow plantains (yellow with black spots, firm to touch)
- • 2 tbsp freshly grated ginger
- • 1 small red onion, finely grated
- • 1 tsp cayenne pepper or ground scotch bonnet
- • 1/2 tsp ground cloves
- • 1/2 tsp ground nutmeg
- • 1/2 tsp ground anise seeds
- • 1 tsp salt
- • Vegetable oil, for deep frying
- • Roasted peanuts, to serve
Preparation Steps
Peel ripe plantains, halve lengthwise, and cut into 1.5cm bite-sized cubes.
Grind grated ginger, grated onion, cayenne pepper, cloves, nutmeg, anise seeds, and salt in a mortar into a fragrant paste.
Toss plantain cubes thoroughly in the ginger-spice paste until every piece is coated; rest for 15 minutes to absorb flavours.
Heat 2 inches of vegetable oil in a deep skillet to 180°C; fry plantains in batches (do not overcrowd) for 5-7 minutes, turning occasionally until edges caramelize dark golden-brown with crispy edges and soft sweet centers.
Remove with a slotted spider and drain on wire racks.
Serve hot scattered with crunchy roasted peanuts.