Kelewele

Ingredients

• 4 very ripe plantains, skins heavily spotted
• 40g fresh ginger, peeled
• 1/4 onion
• 2 garlic cloves
• 1 tsp cayenne pepper
• 1/2 tsp ground grains of paradise
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1 tsp fine salt
• 1 tsp lemon juice
• 1 tsp bouillon powder
• 700ml groundnut oil for frying
• 50g roasted peanuts, to serve

Before you cook

• Peel the plantains and cut them into 2cm cubes.
• Blend the ginger, onion and garlic with 2 tablespoons of water to a loose paste.
• Stir the cayenne, grains of paradise, nutmeg, cloves, salt, lemon juice and bouillon powder into the paste.
• Toss the plantain cubes through the marinade and leave them for 15 minutes.

Steps

1. Heat the groundnut oil in a deep pan to 175C.
2. Lift the plantain out of the marinade and let the excess drip back into the bowl.
3. Lower a single layer of cubes into the oil without crowding the pan.
4. Fry them for 3 minutes, until the undersides are deep brown.
5. Turn the cubes and fry for another 2 minutes, until the edges are almost black.
6. Lift them out with a slotted spoon and drain them on kitchen paper.
7. Bring the oil back up to 175C before the next batch goes in.
8. Fry the remaining plantain the same way.
9. Tip the hot kelewele into a bowl and toss it with the roasted peanuts.