Kelewele

Method

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1. Peel the plantains and cut them into 2 cm cubes, or on the diagonal into thick slices.

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2. Mix the ginger, scotch bonnet, onion, cloves, anise, nutmeg, cayenne, salt and water into a wet paste.

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3. Fold the plantain through the paste until every piece is coated, and leave 20 minutes.

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4. Heat the oil to 175C in a deep pan.

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5. Fry in three batches, giving the pieces room, for 3 to 4 minutes, turning once, until deep brown and caramelised at the edges. They should look almost too dark.

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6. Lift out with a slotted spoon and drain on a rack, not on paper.

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7. Sprinkle with flaky salt while still hot.

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8. Serve immediately with roasted peanuts, on their own or alongside rice and beans.

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Chef’s Tips

• Black-skinned plantain only. Yellow ones will not caramelise.
• A wet paste, not a dry rub. It stays on in the oil.
• Take them darker than feels safe. That is where the flavour is.

Common Substitutions & Variations

• A quarter-teaspoon of ground ginger per tablespoon of fresh is the standard ratio if you are working from the spice rack rather than a fresh root.

Pairing Suggestions

• Roasted peanuts
• Waakye or rice and beans
• A cold malt drink

Storage & Reheating

Best immediately. Recrisp leftovers at 200C fan for 6 minutes.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.