Ingredients for Kelewele Spicy Fried Plantains
- Plantains
- Cayenne Pepper
- Fresh Gingerroot
- 1 teaspoon salt
- 2 tablespoons water (or lemon juice)
- Palm Oil
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How to Make Kelewele Spicy Fried Plantains
- Finely grate 1-inch piece of fresh ginger.
- In a small bowl, combine the grated ginger, 1-2 teaspoons cayenne pepper (adjust to your spice preference), and 1 teaspoon salt. Add 2 tablespoons of water (or lemon juice for a zestier flavor) and mix well to form a paste.
- Peel and cut 3 ripe plantains into 1-inch cubes. Add the plantain cubes to a large bowl and pour the spice mixture over them. Toss gently to coat evenly. Let the plantains marinate for at least 10 minutes (longer is better!).
- Heat about 1 inch of vegetable oil in a large, deep skillet or pot to 350°F (175°C). Use a thermometer to ensure accurate temperature.
- Carefully add the plantain cubes to the hot oil in a single layer, ensuring not to overcrowd the pan. Fry for 3-4 minutes per side, or until golden brown and crispy. Turn the plantains gently with tongs.
- Remove the fried plantains from the skillet and place them on a wire rack or paper towel-lined plate to drain excess oil.
- Keep the cooked plantains warm in a 200°F (95°C) oven while you fry the remaining batches.
- Serve your delicious Kelewele immediately. Garnish with chopped fresh cilantro or parsley (optional).
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
71g
Fat
0g
Carbs
12g
