This Ghanian recipe is served as a dessert. More to American taste is to present it as a side dish; Traditionally it's cooked in masses of hot oil, Don't skimp on the hot pepper; it won't bite in this dish!
- 2 or 3 well-ripened yellow plantains (cooking bananas)
- 2 1/2 tablespoons olive oil, divided
- 1 teaspoon hot red pepper, ground
- 1 medium Onion, finely chopped
- 3 garlic cloves, minced
- 1 thumb-sized piece of fresh ginger, finely chopped, OR
- 1 1/2 tablespoons candied chopped ginger
- 1 teaspoon salt or salt substitute
Peel the plantains and cut on the diagonal into 1/2 inch thick pieces. Place in a large bowl; add the spices and mix well to coat the plantains. If desired, place in the refrigerator for a couple of hours to help develop the flavors.
Heat some of the remaining oil in a large, heavy skillet over medium-high heat. When hot, add plantains in a single layer. Sauté until browned, turn over and brown other side. Repeat until all the plantains are cooked.
Serve hot and enjoy!