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Kelewele is a traditional Liberian dish of over-ripe plantains, chillies and ginger cooked in a red palm oil base. It can be served as a snack, a dessert or as an accompaniment.
Prep time: 15 minutes/Cook time: 10 minutes/Serves: 4-6
Ingredients:
3 over-ripe plantains, peeled and chopped
3 habanero chillies
thumb-sized piece of ginger, peeled and chopped
red palm oil
salt and freshly-ground black pepper
Method:
Combine the chillies and ginger in a food processor and render to a paste. Add the plantain pieces to a bowl and mix in the chilli and ginger paste. I like mine spicy, so I add everything… if you don’t want it so hot add less. Season lightly with salt and black pepper.
Pour 500ml (2 cups) red oil in a pan over medium heat. When the oil is hot add the plantain mixture and stir to combine.
Continue frying for about 5 minutes, until the plantain pieces puff up and colour a golden brown. Take off the heat then remove the plantain pieces with a slotted spoon and drain in a sieve.
Arrange the plantain on a plate and serve. It can be eaten as a snack, a dessert or served as an accompaniment. If desired, you can garnish with a handful of fried peanuts before serving.
