Spicy fried plantains (kelewele)
4 Serving
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | larges | Yellow-ripe plantains; peeled |
| 2 | tablespoons | Fresh ginger; grated |
| 1 | tablespoon | Ground cloves |
| ½ | teaspoon | Salt |
| ½ | teaspoon | Ground red pepper |
| ¼ | teaspoon | Grated nutmeg |
| ¼ | teaspoon | Cinnamon; ground |
| 2 | tablespoons | Warm water |
| Vegetable oil for frying | ||
Directions
1. Cut plantains into diagonal slices about 1 /2-inch thick. Stir together ginger, cloves, red pepper, salt, nutmeg and cinnamon in medium bowl. Stir in water to form paste. Add plantain slices; toss to coat. Let stand 30 minutes.
2. Heat oven to 200 degrees. Pour enough vegetable oil into large skillet to reach ½-inch up sides. Heat oil over medium-high heat until hot but not smoking. (An electric skillet should be set at 350 degrees.) Fry plantain slices, in batches, turning once, until golden brown, about 5 minutes. Transfer fried plantains with slotted spoon to paper towel-lined baking sheet; keep warm in oven while frying remaining plantains.
Posted to bbq-digest by Lloyd <lloyd2@...> on Mar 03, 1999