Kelewele

Ingredients

• 3 medium semi-ripe plantains
• 2 inches fresh ginger
• 4 cloves garlic cloves
• 2 medium hot red chili peppers (or Scotch bonnet if available)
• 1 teaspoon sea salt
• ½ teaspoon black pepper
• 3 cups vegetable oil for frying
• 2 tablespoons fresh lime juice

Instructions

1. 1

   Peel 3 medium semi-ripe plantains by slicing off both ends, then scoring the skin lengthwise in 3–4 places and peeling away the thick skin with your fingers. Cut the peeled plantains into 1-inch cubes—they should be slightly firm but not rock-hard. Set aside in a bowl.

2. 2

   Peel and finely mince a 2-inch piece of fresh ginger and 4 garlic cloves. Seed 2 medium hot red chili peppers and mince them very finely—remove the seeds if you prefer less heat, or keep them for maximum spice. You should have about 1 tablespoon minced ginger, 1 teaspoon minced garlic, and 2 teaspoons minced chili.

3. 3

   In a small bowl, combine the minced ginger, garlic, and chili peppers with 1 teaspoon sea salt and 0.5 teaspoon black pepper. This spice mixture is your seasoning base.

4. 4

   Pour 3 cups vegetable oil into a large, heavy-bottomed pot or Dutch oven and set it over medium-high heat. Let the oil preheat for 3–4 minutes until it shimmers and a tiny piece of plantain dropped in sizzles immediately and rises to the surface. Use an instant-read thermometer to confirm the oil has reached 325–350°F—if it's hotter, the plantains will brown too quickly and stay raw inside.

5. 5

   Working in batches to avoid crowding, carefully lower the plantain cubes into the hot oil using a slotted spoon. Fry for 4–5 minutes, stirring occasionally with a wooden spoon or long tongs, until the pieces turn a deep golden-brown color. You'll know they're done when they're crispy outside and tender when you pierce them with a fork. Remove to a paper-towel-lined plate with a slotted spoon.

6. 6

   While the plantains are still warm, sprinkle the reserved spice mixture evenly over them and toss gently with a spatula until every piece is coated. Taste and adjust the seasoning if needed—kelewele should be boldly spiced.

7. 7

   Transfer the seasoned kelewele to a serving plate. Drizzle or brush 2 tablespoons fresh lime juice over the top just before serving to brighten the spices. Serve immediately while still warm and crispy, ideally as a street-food snack or appetizer with cold beverage on the side.

Tools you’ll need

• chef's knife
• cutting board
• small bowl
• large heavy-bottomed pot or Dutch oven
• instant-read thermometer
• slotted spoon
• wooden spoon or long tongs
• paper towels
• serving plate
• spatula

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