Kelewele

Kelewele Recipe and procedure

2 medium sized yellow (ripe) plantains

1/2 tsp salt/adobo salt

2 Tsp of powdered pepper o 4 fresh peppers (blended)

1 small size onion (blended)

5 OZ. of blended ginger

2 tbsp. warm water

8 oz. of palm or vegetable oil

Procedure

Cut the plantain into little cubes

Mix the ginger, pepper, onion and the adobo in a bowl

Add the warm water and mix it

Add the plantain and toss together the plantain cubes and spice mixture

In a deep skillet, heat oil (just deep enough to allow plantains to float)

Fry plantains, turning once, until golden brown on both sides.

PS. Don’t fry them all at once; they should not touch each other while frying

Drain on absorbent paper; keep in warmed oven until all the plantains are fried.

Serve your kelewele with roasted groundnut or peanut