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Kelewele

Yields4 Servings

 2 Plantain, peeled
 2 Jalapeno peppers, quartered
 1 Ginger knob, peeled and chopped
 1 ½ cups Water
 ½ tsp Whole cloves
 2 tbsp Cayenne pepper
 Salt and black pepper, to taste
 Oil, for frying
1

Slice plantains in quarters lengthwise and cut into 1-inch chunks. Place in a large bowl and set aside. In a blender, pulse habaneros, ginger, and cloves.

2

Add water incrementally, then add cayenne, salt and black pepper and blend until fully combined. Pour liquid over plantains, stir gently to coat, and marinate for at least 2 hours.

3

Heat oil in a deep pan. Ensure that there is enough oil in the pot to cover the plantain.

4

Working in batches as needed, fry plantains for about 4 minutes until deep golden brown. Remove from pan with a slotted spoon and drain on paper towels. Serve immediately.

Nutrition Facts

Servings 4