Spicy fried plantains (kelewele)

Yield: 4 Serving

Measure 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

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

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