Kelewele

Shopping list

• 4 piece ripe plantains — yellow with black spots, peeled

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• 15 g fresh ginger — peeled and grated

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• 1 tsp cayenne pepper — or to taste

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• 0.5 tsp ground ginger

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• 0.25 tsp ground nutmeg

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• 0.5 tsp onion powder

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• 0.5 tsp sea salt

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• 500 ml vegetable oil — for deep-frying

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Step by step

1. 1

   Cut the peeled plantains into bite-sized cubes, roughly 2 cm on each side.

2. 2

   In a large mixing bowl, combine the grated fresh ginger, cayenne pepper, ground ginger, nutmeg, onion powder, and salt.

3. 3

   Add the plantain cubes to the bowl and toss gently but thoroughly, ensuring each piece is well coated with the spice mixture. Let marinate for 10 minutes.

4. 4

   Pour the vegetable oil into a deep, heavy-based saucepan or deep-fryer and heat to 175°C (use a thermometer or test with a small piece of plantain—it should sizzle immediately).

5. 5

   Working in batches to avoid overcrowding, carefully lower the plantain cubes into the hot oil using a slotted spoon.

6. 6

   Fry for 3– 4 minutes, turning occasionally, until the plantains are golden brown on all sides with slightly crispy, caramelised edges.

7. 7

   Remove with a slotted spoon and drain on kitchen paper.

8. 8

   Repeat with the remaining plantain cubes, ensuring the oil returns to 175°C between batches.

9. 9

   Serve hot as a snack or side dish, optionally with chopped peanuts or a squeeze of lime.