Kelewele

Ingredients

• •3 very ripe plantains (yellow with black spots), peeled and cubed
• •1 tbsp grated ginger
• •2 cloves garlic, minced
• •1/2 tsp cayenne pepper
• •1/4 tsp ground cloves
• •1/4 tsp black pepper
• •1/2 tsp salt
• •Vegetable oil, for frying
• •Crushed roasted peanuts, for serving (optional)

Steps

1. 1.Peel the very ripe plantains and cut into bite-sized cubes or diagonal chunks, keeping the pieces a uniform size so they cook evenly.
2. 2.Combine the ginger, garlic, cayenne, cloves, black pepper, and salt in a bowl to make the spice blend.
3. 3.Add the plantain cubes and toss thoroughly to coat every piece.
4. 4.Let the plantains marinate for about 30 minutes so the spices penetrate.
5. 5.Heat oil to 350F (175C) in a deep skillet, enough to mostly submerge the plantains.
6. 6.Fry the plantains in batches, without crowding the pan, so each piece browns evenly rather than steaming - overcrowding is the main mistake that keeps kelewele from getting properly crisp.
7. 7.Fry until deep golden brown on all sides, about 4-5 minutes per batch.
8. 8.Drain on paper towels and serve immediately while hot and crisp, sprinkled with crushed roasted peanuts if desired.