Gluten-Free Kelewele (Spicy Fried Plantains)

Ingredients

• 4 medium Ripe Plantains
• 1 tbsp Ginger
• 1/2 tsp Cayenne Pepper
• 1/2 tsp Salt
• 2 tbsp Vegetable Oil

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

Instructions

1. 1Peel the 4 medium ripe plantains. Carefully cut each plantain into approximately 1.27 cm (1.25 cm) cubes.
2. 2In a medium bowl, combine the cubed 4 medium ripe plantains, 1 tbsp ginger, 1/2 tsp cayenne pepper, and 1/2 tsp salt. Toss everything together thoroughly until the plantain pieces are evenly coated with the spices.
3. 3Place a large frying pan (e.g., 25.4-30.48 cm or 25-30 cm) over medium heat. Add the 2 tbsp vegetable oil and let it heat for 2-3 minutes, until it shimmers slightly and a small piece of plantain sizzles immediately when dropped in. The oil temperature should be around 175°C.
4. 4Carefully add all the seasoned plantain cubes to the hot oil in a single layer, avoiding overcrowding the pan. Fry for 5-7 minutes, turning the plantains occasionally with tongs or a spatula, until they are golden brown, caramelized, and slightly crispy on all sides.
5. 5Using a slotted spoon, carefully remove the fried plantains from the pan. Transfer them to a plate lined with paper towels to drain any excess oil for 1-2 minutes.
6. 6Serve the kelewele warm immediately as a flavorful snack or a side dish.

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