West Africa boasts a wide selection of fried plantain recipes ranging from simple plantain chips to the mouth-watering Kelewele. Every country in Africa be it Nigeria, Cameroon, Liberia or Ivory coast , has its own range of fried plantains which are sold at every street corner, and even mainstream restaurants , anytime of the day. This version goes under different aliases in Ghana is Kelewele and in Ivory Coast it is known as Aloco.
- • 4-6 ripe( black spots) plantains
- • ¼ of an onion cut in pieces
- • 1 teaspoon spoon Cayenne or chili pepper
- • ½- 1 tablespoon chopped ginger
- . 1-2 garlic cloves
- • 1 teaspoon lemon
- .1/2 teaspoon nutmeg
- • 1 teaspoon salt
- . 1 teaspoon bouillon powder or small bouillon(Maggie) cube (optional)
- • oil for deep frying
- Using a sharp knife cut both ends off the plantain. This will make it easy to grab the skin of the plantains. Slit a shallow line down the long seam of the plantain,
- cut only as deep as the peel. Remove plantain peel by pulling it back.
- Cut plantains in diagonal pieces and set aside.
- Blend onions , ginger, garlic, in a blend or food processor, with just enough water to facilitate blending , then add cayenne pepper, lemon, nutmeg, salt and bouillon. Set aside
- In a large bowl toss the plantain cubes and ginger spice mixture
- Let it rest for about 10 to 20 minutes to absorb the flavor
- Heat up a large skillet or cast iron with oil up to ½ inch- medium-high heat until hot but not smoking.
- Fry the plantain cubes in batches , turning once, until golden brown, about 5 minutes. Do not overcrowd the pan( it will cause the plantains to be soggy and absorb excess oil
- Using a slotted spoon, transfer the fried plantains to pan lined with paper towels.
- Serve warm.