Kelewele

Ingredients

2 plantains - fully ripe
1 hot chilli, take the seeds out
1 inch of ginger, not skinned
2 cloves
a pinch of salt
1 small onion skinned and chopped
4 table spoons of vegetable oil for shallow frying.

Utensils

Frying pan
Knife
Slotted spoon
Kitchen paper for drying the kelewele
Blender or chopping board for crushing the ingredients
Medium size mixing bowl

Method

Wash the plantains and cut them up into about 3 inch rounds. Cut each round into quarters, discard the skins, and put the plantain flesh into a bowl. Crush the onion, cloves, ginger, chilli together and add a teaspoon full water. Mix in the plantain and leave to stand for about 30 minutes. Heat the oil, it must be hot. With the slotted spoon, gently pick up the marinated plantain pieces without the water and place them in the hot oil. They must be cooked on a low heat. Stir it and leave it to cook for a few minutes Watch it and keep stirring for a few minutes in between until they have turned dark brown. The colour changes from orange to yellow and then to brown when they are cooked. Drain on kitchen towel and serve.
ENJOY!
You can buy plantains in Asian grocery shops.