Kelewele

African spicy fried ripe plantains are crunchy on the outside and soft on the inside. They go well with peanuts and as sides for any protein. Also called aloco.

Course Appetiser

Cuisine African

Diet Gluten Free

Prep Time 15

Cook Time 20

Total Time 35

Servings

Calories 80kcal

Author Imma

Ingredients

4-6 ripe plantains with little black spots
¼ onion, cut into chunks
½-1 tablespoon (7-15g) chopped ginger
1-2 cloves garlic
1 teaspoon (1-2g) cayenne or chili pepper
1 teaspoon (5ml) lemon juice
½ teaspoon (1-2g) ground nutmeg
1 teaspoon (6g) salt
1 teaspoon (3-4g) bouillon powder or a Maggie cube (optional)
oil for deep frying

Instructions

Cut both ends off the plantain with a sharp knife. Slit a shallow line the length of the plantain, cutting only as deep as the peel. Pull the peel back, then grab it and peel.
Cut the plantains into diagonal pieces and set them aside.
Blend onions, ginger, and garlic in a blender or food processor with just enough water to facilitate blending. Then add cayenne pepper, lemon, nutmeg, salt, and bouillon. Then stir and pour into a large bowl.
Toss the plantain slices into the seasoning mixture and let them marinate for 10-20 minutes to absorb flavor.
Heat a large cast-iron skillet with ½ inch oil over medium-high heat until hot and shimmering but not smoking.
Fry the plantain slices in batches, turning once, until golden brown (about 5 minutes). Don't overcrowd the pan because it causes the plantains to absorb excess oil and become soggy.
Remove the fried plantains from the oil with a slotted spoon, and transfer them to a paper-towel-lined plate.
Serve warm.

Notes

The best plantains are ripe, but not overripe. Yellow with a few black spots is perfect.
Please remember that the nutritional information is a rough estimate and can vary significantly based on the ingredients used in the recipe.

Nutrition