Kelewele

Instructions

1. Prepare the plantains
   Peel the plantains and cut them into 1-inch cubes or diagonal slices. Place them in a large bowl.
2. Create the spice mixture
   In a small bowl, combine the grated ginger, minced garlic, cayenne pepper, ground dried shrimp (if using), nutmeg, cinnamon, salt, and diced onion. Add 2 tablespoons of water to create a paste.
3. Marinate the plantains
   Pour the spice mixture over the plantains and toss well to ensure each piece is evenly coated. Let marinate for at least 10 minutes to allow the flavors to penetrate.
4. Heat the oil
   In a deep frying pan or pot, heat the vegetable oil to approximately 350°F (175°C). The oil should be hot enough that a piece of plantain sizzles immediately when added.
5. Fry the plantains
   Working in batches to avoid overcrowding, carefully add the marinated plantain pieces to the hot oil. Fry until they turn a deep golden brown color, about 3-4 minutes, turning occasionally for even cooking.
6. Drain and season
   Using a slotted spoon, remove the fried plantains and place them on paper towels to drain excess oil. While still hot, sprinkle with the mixed dry spices for extra flavor.
7. Serve hot
   Kelewele is best served hot as a snack, appetizer, or side dish. It pairs well with roasted peanuts, grilled fish, or other West African dishes like Jollof rice.