Kelewele (Spiced Fried Plantains)

Method

1. 1

   Peel the plantains and cut into bite-size cubes, roughly 2cm.

2. 2

   Toss the cubes with the grated ginger, grated onion, cayenne, anise and salt; let them sit 10 minutes so the spices penetrate.

   💡 The salt draws out a little moisture, which helps the spice paste cling instead of sliding off in the oil.

3. 3

   Heat the sunflower oil in a deep skillet to 170°C — a cube of plantain should sizzle immediately on contact.

4. 4

   Fry in batches, without crowding the pan, until the edges caramelize dark, about 5 minutes per batch.

   💡 Ripe plantain burns fast — pull them one shade before you think.

5. 5

   Lift out with a slotted spoon and drain on paper towel; repeat with the remaining batches.

6. 6

   Shower the hot kelewele with roasted peanuts and serve right away. Eat standing, ideally at night.