Kelewele (spicy fried plantains) were an exceptional topping for leftover ful medames and brown rice. |
Kelewele, a dish of spicy plantains, can be eaten as a snack or dessert. In Ghana, it is a popular street food sold by women usually at night. Imma puts onions and cayenne in her recipe and others exclude them, calling for a sweeter pleasure.
Easily a favorite meal during this first week of Vegan Mofo, I loved the spice combination, the kitchen smell as the plantains sizzled, and the sweet, savory flavor.
Kelewele Ingredients and Preparation
2 tablespoon olive oil
2 ripe plantains
1 teaspoon cayenne or chili powder
1/4 cup onion
1 teaspoon garlic
1 teaspoon ginger
1 teaspoon Better Than Bouillon
1/2 teaspoon cinnamon
Mix olive oil, cayenne, onions, garlic, ginger, bouillon, and nutmeg together.
Marinate sliced plantains in the mixture.
In a medium skillet, heat olive oil and add plantains, stirring until sides are browned. |
Best served hot. |
Yum!!! I've only cooked with plantains once and it was so long ago I forget what I made! This sounds delicious, I like the savory ingredients!
ReplyDeleteI hope you make it to Ghana to study!
Thank you! I appreciate the hope. Plantains are so versatile-- great for savory and dessert.
DeleteThese look amazing, and the combination of spices sounds perfect!
ReplyDeleteThank you! The recipe calls for the blend to be pureed together. It works just as well not to.
DeleteBookmarking this to make in the winter (when I don't get some much produce from CSA that I can't keep up) because I've been wanting to cook with some plantains. This sounds really yummy.
ReplyDeleteThank you, Jennifer! This is the perfect season for cooking with plantains.
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