Kelewele, A Ghanaian Spiced Plantain
My Burnt Orange recipe - African
- Prep time
- 5 min
- Cook time
- 15 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 3 to 4 ripe plantains (the riper, the better, for maximized sweetness)
- Marinade
- 1/2 a medium-sized onion
- 2 inches of ginger
- 1 scotch bonnet pepper
- A generous sprinkle of salt to taste
- Roasted peanuts to serve
Instructions
- 1
1. Peel the plantains by using a knife to cut the tips off each end. Make a slit along the length of the skin. Tease the skin off from the opening.
- 2
2. Cut the plantains into chunks. To get them to the right proportions, slit them down the middle so that you get two mirrored halves.
- 3
3. Cut across the width of each half at an angle such that you don't end up with short pieces. Do this by slanting your knife as much as possible, to cut out the longest pieces you can get from each half. Set these aside.
- 4
4. Peel the onion, scrape the skin off the ginger with a spoon. Chop lightly then put them into a blender. along with the scotch bonnet pepper.
- 5
5. Blend the ingredients to a paste, using as little water as possible.
- 6
6. Pour the gingery marinade over the plantain pieces and mix to coat well. Season with a generous amount of salt.
- 7
7. Heat up cooking oil for deep frying. To check whether the oil is ready, drop a piece of onion into the pot. If it sizzles and rises up immediately, the oil is ready.
- 8
8. Fry the marinated plantain pieces in the oil until golden brown. Remove from the oil and allow to drain.
- 9
9. Sprinkle the kelewele with roasted peanuts and serve.