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Kelewele

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Description Edit

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!

Ingredients Edit

  1. 2 or 3 well-ripened yellow plantains (cooking bananas)
  2. 2 1/2 tablespoons olive oil, divided
  3. 1 teaspoon hot red pepper, ground
  4. 1 medium Onion, finely chopped
  5. 3 garlic cloves, minced
  6. 1 thumb-sized piece of fresh ginger, finely chopped, OR
  7. 1 1/2 tablespoons candied chopped ginger
  8. 1 teaspoon salt or salt substitute

Directions Edit

Mix together the red pepper, salt, ginger, minced garlic, chopped Onion and 1 tablespoon of the oil in a small bowl.

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!

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