Kelewele
(Hot Plantain Chips) Recipe

Origin: Ghana Period: Traditional

This dish of spicy fried plantains originated in Ghana but is now found in much of West and Central Africa and is gaining popularity in America.

Ingredients:

6 just-ripe plantains, peeled and cubed into bite-sized pieces
1/2 tsp cayenne pepper
1/2 tsp chilli flakes
1/2 tsp freshly-grated ginger
1/4 tsp ground black pepper
1 tsp salt
2 tbsp water
palm oil (or vegetable oil) for frying

Kelewele
(Hot Plantain Chips) Preparation:

Method:

Grind or pound the cayenne pepper, chilli flakes, ginger, salt and black pepper to a powder then add to the water. Pour the mixture into a large bowl and toss the plantain cubes in this mixture to coat them evenly.

Add some 2cm depth of oil in a wok and heat until almost smoking then add the plantains in batches and fry, turning once, until they are golden brown on all sides. Drain on kitchen towels and keep warm whilst the next batch is frying.

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