Kelewele (Spicy Plantain)
Our never-ending squabble about who cooks the best jollof rice between Nigeria and Ghana is one thing that brings us closer. Another is the good ol’ plantain.
- Cooking oil
- Diced onion
- Cayenne pepper
- 1 tbsp Lemon juice
- ½ tbsp nutmeg
- 1 tsp chopped ginger
- 2 garlic cloves
- Seasoning cubes
- Peel off the back of the plantain and cut it into diagonal pieces. Set aside.
- Put onion, ginger, garlic, cayenne pepper, nutmeg, lemon juice and water into a blender and blend until smooth then set aside.
- In a large bowl, put the diced plantain and add the blended mixture and stir. Cover and leave for 15 minutes for the plantain to absorb the flavour.
- Heat oil on medium-high heat then put the plantain in batches and fry until golden brown.
- Remove and place on paper towels to dry.
NOTE: Do not overcrowd the pan because it will cause the plantain to absorb excess oil and become soggy.
Potatoes are vegetables that gives several health benefits: contains a significant amount of fibre, helps reduce cholesterol, maintain blood pressure, promote weight gain, and reduce inflammation in the intestine, among others.
- Corn starch
- Cooking oil
- Ground black pepper
- Peel the potatoes and wash. Place into a pot of water and boil until potatoes are tender, then drain.
- Cut the potatoes into small pieces and press through a masher and put into a bowl. Add the flour, corn starch, pepper and salt and mix thoroughly. Add water to press with your hands to form a dough. Shape the dough into a roll and cut in 1 ½ sections.
- Heat oil on medium heat. Press with a fork, deep the dough into the hot oil and deep fry until golden brown.
- Remove and place into a serving bowl. Enjoy with a small bowl of ketchup.