Kelewele Plantain

Ingredients

• 4 ripe plantains with black marks on the peel
• ¼ of medium-sized peeled red onion (approximately 0.12 oz)
• 2 tablespoons chopped ginger
• 2 teaspoons of minced garlic
• 2 teaspoons cayenne pepper
• 1 ½ teaspoons lemon juice
• 1 ½ teaspoon chicken bouillon
• 1 teaspoon salt
• ½ teaspoon ground nutmeg
• Oil for deep frying

Instructions

1. 1
   Prepare the Plantains:
2. 2
   Peel plantains. Tip: to peel, cut both ends of the plantain and then cut a vertical seam down the outer skin.
3. 3
   Cut peeled plantains in half, vertically.
4. 4
   Slice plantains into diagonal pieces, roughly the width of your pinky finger, and set aside.
5. 5
   Prepare the Kelewele Marinade :
6. 6
   In a blender, liquify the onion, ginger, and garlic, using just enough water to facilitate blending process.
7. 7
   Add cayenne pepper, lemon, nutmeg, salt and bouillon.
8. 8
   Mix evenly and set aside.
9. 9
   Marinate the Plantains :
10. 10
    In a large bowl, toss the plantain slices in the kelewele marinade.
11. 11
    Allow the plantains to marinate in the refrigerator for 45-90 minutes.
12. 12
    Fry the Plantains:
13. 13
    Heat approximately ¾” of oil in a large skillet on medium-high heat.
14. 14
    Fry the plantain slices, turning once, until golden brown.
15. 15
    Tip: Do not overcrowd the pan. Fry in batches if necessary.
16. 16
    Remove the plantains from the pan and place on a drying rack to remove excess oil. tip: As an alternative to a drying rack, us a plate lined with a napkin.
17. 17
    Serve warm.