- 3 Well Ripe Plantains
- ½ Small Size Red Onion (White Onion or Shallots are also good too)
- 5 Kpakposhito or 1 Medium Scotch Bonnet Pepper ( to your taste really)
- Ginger about Thumb Length
- 3 Cloves
- 1 Grain of Selim (Hwentia)
- Salt Taste
- Oil for Shallow Frying
1. Using an Asanka, grind the pepper, onion, ginger, gloves and grain of selim together. If you don’t have an Asanka, just use a blender. But don’t let it blend until smooth. You want a rough textured spice mixture. Add salt to taste
2.Cut up the Plantains as shown. Cut it through the middle and cube of slice the plantain. Doing this helps the plantain to absorb the spices really well.
3. Coat the plantains with the spice mixture and add salt to taste.
4. Let this sit for about 30minutes or for some couple of hours in the fridge until ready to fry.
5. Heat up the oil until hot. Fry small batches of the plantain. If the plantain was refrigerated, let it come to room temperature before frying.
6. Fry until golden brown and crisp. You may need to lower the heat during frying to help the Kelewele to cook thoroughly without burning.