Ghanaian Kelewele

Cook it step by step

1. 1

   Before cooking, read every step, measure all listed ingredients and prepare the cookware named by the method. Wash and dry fresh produce, then prepare it to the size described before heating the pan.

2. 2

   Blend ginger, onion, cayenne, cloves, anise and salt into a paste. Stop once or twice to scrape the sides and continue until the mixture is uniformly smooth with no dry spice or fibrous pieces remaining.

3. 3

   Peel and cube plantains, then coat thoroughly in the spice paste.

4. 4

   Rest for ten minutes while the oil heats.

5. 5

   Fry in batches until caramelized and crisp at the edges. Keep the oil at 175–180°C and cook in uncrowded batches until evenly golden; drain between batches and allow the oil to return to temperature.

6. 6

   Drain and serve hot with roasted peanuts.

7. 7

   Rest the finished food for 3–5 minutes where appropriate, taste for final seasoning and serve while its intended crispness, tenderness or temperature is at its best.