Who can ignore the aroma of spicy kelewele on fire. Satisfy your taste buds with the recipe below.
Three plantains cut into bite-sized cubes or slices
2 tablespoons of African birds eye chilli pepper
2 teaspoons peeled and grated fresh ginger root
1 teaspoon cloves (optional)
Half teaspoon Alligator pepper (optional)
one teaspoon salt or to taste
2-4 tablespoons water
Vegetable oil for frying
1. Blend together, adding the water, alligator pepper, cloves, grated ginger, pepper and salt
2. In bowl toss together the plantain cubes and spice mixture and mix well by hand if necessary.
3. Leave to stand for 30 minutes
4. In a frying pan, heat oil and toss in marinated plantain (the oil should be deep enough to allow the plantains to hover afloat on the surface)
5. Turn the plantains until both sides are golden brown. This should take about 5-10 minutes depending on the level of heat.
6. Drain the plantains and serve hot, traditionally with roasted groundnuts.
Cayenne pepper (1-2 teaspoons) can be used instead of the birds eye chilli pepper