Spicy Fried Plantains
On a recent trip to Ghana my first local meal included a side of Kelewele - fried spicy plantains. Plantains, ginger, hot peppers, salt and nutmeg – all items that I love but when you combine them together, the end result is a party in your mouth. One bite and I thought I’d died and gone to plantain heaven. I had such a good time in Ghana and I tried as much as possible to eat the local food.
While I really enjoyed the dishes that I tried, I noticed was that food in Ghana was very salty. For years I've been cooking with sodium alternatives, or using herbs to boost the flavour profile of my dishes where the recipe required salt, because my husband has to watch his sodium intake. I'm currently testing a number of #Herbamare products and have been very pleased with the way that I've been able to use them as a substitute for salt in my dishes.
Since I’ve been back I’ve made Kelewele quite a few times, and I've adapted the recipe using local Canadian ingredients. After a bit of peeling, scraping, chopping, grinding, then pulsing, in 5 minutes, you’ve got a killer Kelewele marinade.
Once it's ready, simply soak the chopped up plantain for 10 minutes, then fry.
I love travelling, finding local recipes and then coming back and sharing them with my family and friends.
Disclosure: I received some #Herbamare sea salt seasoning to review from A. Vogel and I was asked to write a review as compensation. The opinions/review of these products are entirely my own (Rhonda of Olive & Ruby).
Spicy Fried Plantains
1. Place ginger and all dry ingredients into blender with water and then blend until smooth.
2. Peel the plantains using a sharp knife. Cut the ends off, then score a shallow line down the long seam of the plantain, then remove the peel by pulling it back.
3. Cut plantains into ½ inch slices then cut into half again.
4. Toss the plantain and 3-4 tablespoons of the kelewele spice mixture together in a large bowl and let rest for 10-15 minutes to absorb the flavour.
5. Heat oil in a large skillet and fry the plantain pieces in batches, turning once, until golden brown, about 5 minutes.