Kelewele

Ingredients6

• ripe plantains4
• fresh ginger30 g
• scotch bonnet pepper1
• onion1 small
• salt1 tsp
• vegetable oil500 ml

Method

1. Peel the plantains and cut them into bite-sized cubes.
2. Grate the ginger and finely chop the onion and scotch bonnet, discarding the pepper seeds if a milder heat is preferred.
3. Mix the plantain cubes with the ginger, onion, pepper, and salt until evenly coated, then rest for 10 minutes.
4. Heat the oil in a deep pan until hot but not smoking.
5. Fry the plantain in batches until golden and crisp at the edges, turning once.
6. Drain on paper towels and serve hot.