Kelewele is a popular Ghanaian food frying sweet plantain with spices. It's the best snack to have with any Pepper Pot chilli sauce.
Ingredients:
4 ripe plantains
50g fresh ginger (1/4 of a root)
2 cloves garlic
1 medium-sized onion, roughly chopped
1 Scotch bonnet pepper (Optional)
1/2 teaspoon ground nutmeg
1/4 teaspoon ground clove
Salt to taste
Vegetable oil for frying
Instructions:
Peel the ripe plantains and cut them into bite-sized cubes
In a blender or food processor, combine the peeled ginger, garlic cloves, chopped onion, scotch bonnet, ground nutmeg, ground clove, and salt. Blend until you achieve a smooth paste.
Place the chopped plantain in a large bowl and add the blended spice mix. Toss the plantains until they are well coated with the spice mixture.
Heat vegetable oil in a deep fryer or a heavy-bottomed pan to 175-190°C (Air fryer can be used as a healthier option but where’s the fun in that!)
Carefully add the marinated plantains to the hot oil in batches, avoiding overcrowding.
Fry until the plantains are golden brown and crispy, approximately 3-5 minutes per batch.
Once done frying, use a slotted spoon to remove the Kelewele from the oil and place them on paper towels to drain any excess oil.
Serve the Kelewele hot with a side of any Pepper Pot of your choice and enjoy! Tip: For an authentic touch, add groundnuts (peanuts)
