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- Ghanaian spicy fried plantains kelewele
Ghanaian spicy fried plantains kelewele
Ingredients
Step by step process
Preparing the plantains and spices
- 1
Kelewele starts with preparing the plantains. Peel them and cut into cubes about 2 cm. In a bowl, mix the grated fresh ginger, ground chili, nutmeg and a pinch of salt. Stir the spices well so the blend is even.
- 2
Add the plantain pieces to the spices and toss until each one is coated all over. Leave them to marinate for at least 10 minutes. The fruit releases a little juice and the spices soak in. Do not rush it.
Frying
- 3
Heat plenty of oil in a deep saucepan to 180 °C. You want a layer at least three centimeters deep so the pieces float freely. Test the temperature with a piece of plantain. When it sizzles right away, the oil is ready.
- 4
Add the plantains in small batches so they do not sit crowded. Fry them for 3 to 4 minutes until golden and turn once. The edges should caramelize to a dark shade. Lift the finished pieces onto a paper towel and salt them. Serve warm.
More tips:
Choose well-ripened plantains with speckled skins for sweeter, softer flesh.
Keep the oil at 180 °C, cooler oil makes them greasy and hotter burns them.
Nutritional values
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Topic: Ghanaian cuisine
