A crispy delicacy prepared in Ghana using ripe plantain (not bananas).
Items needed:
Ripe plantain - 4 nos
Lemon Juice - from 1 lemon
Ginger - 4 tsp
Cayenne pepper - 4 tsp
Salt to taste
How to make Kelewele:
Powder the cayenne pepper to fine powder. Crush the ginger finely. slice the plaintains into 1/2 inch thick rounds. Set it on a plate and sprinkle lemon juice on it. Stir it so that all the pieces get coated with lemon juice. Combine ginger pepper powder and salt in a flat plate. Roll the plaintain pieces in it. Let it set for a few mins. Heat oil in a pan, fry the pieces two or three at a time. Fry till the outer sides becomes golden in colour and crisp. Drain it in a kitchen towel. Serve hot.
Items needed:
Ripe plantain - 4 nos
Lemon Juice - from 1 lemon
Ginger - 4 tsp
Cayenne pepper - 4 tsp
Salt to taste
How to make Kelewele:
Powder the cayenne pepper to fine powder. Crush the ginger finely. slice the plaintains into 1/2 inch thick rounds. Set it on a plate and sprinkle lemon juice on it. Stir it so that all the pieces get coated with lemon juice. Combine ginger pepper powder and salt in a flat plate. Roll the plaintain pieces in it. Let it set for a few mins. Heat oil in a pan, fry the pieces two or three at a time. Fry till the outer sides becomes golden in colour and crisp. Drain it in a kitchen towel. Serve hot.
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