Slow-Cooked Kelewele (Spicy Fried Plantains)

Ingredients

• 3 large Ripe plantains
• 1 tsp Ginger
• 1/4 tsp Cayenne pepper
• 1/8 tsp Ground cloves
• 1/8 tsp Nutmeg
• 1/4 tsp Salt
• 2 tbsp Vegetable oil

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

Instructions

1. 1Peel the 3 large ripe plantains and cut them into 2.54 cm pieces.
2. 2In a bowl, combine the plantain pieces with 1 tsp Ginger, 1/4 tsp Cayenne pepper, 1/8 tsp Ground cloves, 1/8 tsp Nutmeg, and 1/4 tsp Salt. Toss everything together until the plantains are evenly coated.
3. 3Turn on your slow cooker and set it to HIGH. Add the 2 tbsp of Vegetable oil to the slow cooker.
4. 4Carefully add the seasoned plantain mixture to the hot oil in the slow cooker.
5. 5Cover the slow cooker and cook on HIGH for 3 hours. The plantains are ready when they are tender and have developed caramelized edges. Stir them occasionally during cooking to ensure even cooking and caramelization.
6. 6Serve the slow-cooked kelewele hot as a snack or side dish.

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