Kelewele

Ingredients

• •3 ripe plantains, peeled and cut into 1-inch cubes
• •1 tbsp fresh ginger, finely grated
• •1/2 tsp cayenne pepper
• •1/2 tsp ground anise seed
• •1/8 tsp ground cloves
• •1/4 tsp ground nutmeg
• •1/2 tsp kosher salt
• •3 cups neutral frying oil

Directions

1. 1Toss the plantain cubes thoroughly with ginger, cayenne, anise, cloves, nutmeg, and salt until the spice paste coats every surface.
2. 2Let the seasoned plantains rest 10 minutes while the spices hydrate against the fruit.
3. 3Heat frying oil to 350°F (175°C) in a deep pot.
4. 4Fry the plantains in 2–3 batches for 3–4 minutes, stirring gently, until dark golden at the edges.
5. 5Drain the spiced plantain cubes on a rack and serve hot while the ginger-and-chile crust is fragrant.

💡 The spice mixture is the identity of kelewele, not a garnish; coat the plantain cubes before frying so ginger and warm spices caramelize onto the fruit.

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