Ghanaian Kelewele (Spicy Fried Plantains)

Ingredients

• 3 large Ripe Plantains
• 1 cup Avocado Oil (for frying)
• 1 teaspoon Ginger
• 1 teaspoon Garlic Powder
• 0.5 teaspoon Cayenne Pepper
• 0.25 teaspoon Anise Seeds
• 0.25 teaspoon Salt

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Peel the 3 large Ripe Plantains and cut them into 1.27 cm bite-sized pieces.
2. 2In a medium bowl, combine the 1 teaspoon Ginger, 1 teaspoon Garlic Powder, 0.5 teaspoon Cayenne Pepper, 0.25 teaspoon Anise Seeds, and 0.25 teaspoon Salt.
3. 3Add the cut plantain pieces to the bowl and toss gently until they are evenly coated with the spice mixture.
4. 4Heat 1 cup Avocado Oil in a 30.48 cm skillet over medium heat until it reaches 175°C.
5. 5Carefully add the coated plantain pieces to the hot oil in a single layer, working in batches if necessary to avoid overcrowding the skillet. Fry for 5 to 7 minutes per batch, turning occasionally, until the plantains are golden brown and slightly crispy on all sides.
6. 6Using a slotted spoon, remove the fried plantains from the skillet and place them on a plate lined with paper towels to absorb any excess oil.
7. 7Serve the Ghanaian Kelewele warm.

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