Ingredients:
4 -6 plantains, bananas, ripe, but not past ripe, peeled and cut into bite-sized cubes
1/2 teaspoon cayenne pepper or 1/2 teaspoon red peppers
1/2 teaspoon peeled grated fresh gingerroot
1 teaspoon salt
2 tablespoons water
palm oil (for frying) or vegetable oil ( for frying)
Directions:
Grind together grated ginger root, pepper, and salt, then mix with water.
In a glass bowl toss together the plantain cubes and spice mixture.
In a deep skillet, heat oil (just deep enough to allow plantains to float) to 350 degrees F. Fry plantains, turning once, until golden brown on both sides. (Don’t try to fry them all at once; they should not touch each other while frying.).
Drain on absorbent paper, keep in warmed oven until all the plantains are fried. Serve kelewele immediately.
Servings: 6-8
Time preparation: 15 min.
Time total: 30 min.