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
  1. 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,
  2. cut only as deep as the peel. Remove plantain peel by pulling it back.
  3. Cut plantains in diagonal pieces and set aside.
  4. 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
  5. In a large bowl toss the plantain cubes and ginger spice mixture
  6. Let it rest for about 10 to 20 minutes to absorb the flavor
  7. Heat up a large skillet or cast iron with oil up to ½ inch- medium-high heat until hot but not smoking.
  8. 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
  9. Using a slotted spoon, transfer the fried plantains to pan lined with paper towels.
  10. Serve warm. 

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