Recipes and Food Stories from the African Diaspora
Plantains are eaten in many parts of the world, from the Caribbean to the continent of Africa. Most of the time, they are a side dish or integral ingredient in a main dish. This time, they are a snack. Pieces of sweet plantain are spiced, fried and popped into eager mouths. When done right, they’re hard to resist. Forgot about banana chips, and try these little snacks instead.
Head over to The Duo Dishes for more about Ghanaian dishes, including Peanut and Chicken Stew and FuFu.
Kelewele – Serves 4-6 (adapted from Cumin and Cardamon)
4 very ripe plantains, peeled and sliced into large chunks
1/2 red onion, chopped
2 tablespoons fresh chopped ginger
5-6 dried, whole red chilies
6 cloves garlic, peeled
1/4 teaspoon ground cloves
Kosher salt and black pepper, to taste
Sugar, for dusting
Oil, for frying (we used half palm and half canola)
1. In a food processor, grind the onion, ginger, chilies, garlic and cloves into a paste. Season with salt and pepper as desired. Scrape the mixture into a separate bowl and add the plantains. Use your hands to coat the plantains with the spice blend. Cover with plastic wrap and refrigerate for at least 30 minutes, or up to an hour.
2. When ready, heat oil to medium high in a frying pan. Drop marinated pieces of plantain in the oil and cook until they have a deep brown color on both sides, approximately 2-3 minutes. Place on a paper towel-lined plate, then immediately sprinkle with sugar and more salt as desired. Serve warm.
Chrystal Baker is a freelance culinary assistant, blogger, and food and events contributor for CBS Los Angeles and Basil Magazine. She is the creator of the recipe blog, The Duo Dishes, as well as her personal site, Any and Everywhere.