Zutaten für Kele Wele
- 3-4 ripe plantains
- Olive Oil
- Hot Red Pepper
- Onion
- Garlic Cloves
- Fresh Ginger
- 1/2 teaspoon salt
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Zubereitung von Kele Wele
- In a small bowl, whisk together 2 tablespoons of oil, 2-3 Scotch bonnet peppers (finely minced or pureed, adjust to your spice preference), 1 teaspoon ground ginger, 1 teaspoon minced garlic, 1/2 teaspoon salt, and 1/4 cup finely chopped red onion.
- Peel 3-4 ripe plantains and cut them on the diagonal into 1/2-inch thick slices.
- Place the plantain slices in a large bowl.
- Pour the spice mixture over the plantains and toss gently to coat evenly.
- (Optional) Cover and refrigerate for at least 30 minutes (or up to 2 hours) to allow the flavors to meld.
- Heat 1/2 cup of oil in a large, heavy-bottomed skillet or wok over medium-high heat. The oil should be hot enough that a plantain slice sizzles immediately when added.
- Add the plantains to the hot oil in a single layer, being careful not to overcrowd the pan. Work in batches if necessary.
- Sauté for 2-3 minutes per side, or until the plantains are deeply golden brown and crispy.
- Remove the cooked plantains from the skillet and place them on a wire rack or paper towel-lined plate to drain excess oil.
- Serve warm and enjoy! Kelewele is delicious on its own or paired with a dollop of coconut yogurt or ice cream.
Nutrition Information (Approximate per serving)
Sodium
24 g
Sugar
58g
Fat
6g
Carbs
10g
