Kelewele

Ingredients

• 2 pcs Plantain
• 25 g Ginger
• 2 pcs Garlic
• 1 pcs Scotch Bonnet Pepper
• 1 tsp Onion Powder
• 0.25 tsp Ground Cloves
• 0.25 tsp Ground Nutmeg
• 0.5 tsp Anise Seed
• 1.25 tsp Kosher Salt
• 1 tbsp Cornstarch
• 500 ml Vegetable Oil
• 1 pcs Lime
• 25 g Roasted Peanuts

Method

1. In a large bowl, combine {ginger}, {garlic}, {scotch_bonnet_pepper}, {onion_powder}, {ground_cloves}, {ground_nutmeg}, {anise_seed}, {kosher_salt}, and {cornstarch} until a thick, fragrant paste forms.
2. Add {plantain} to the bowl and toss thoroughly so every piece is evenly coated with the spice paste; let it sit briefly so the seasoning penetrates the surface.
3. Heat {vegetable_oil} in a deep saucepan over medium heat until it reaches frying temperature and shimmers steadily.
4. Carefully lower {plantain} into {vegetable_oil} in small batches and fry over medium heat until deep mahogany brown and caramelized at the edges, turning as needed so the pieces color evenly and do not crowd the pan.
5. Drain {plantain} well, then serve hot with {lime} for squeezing over and scatter with {roasted_peanuts} for crunch; taste and add a final pinch of {kosher_salt} if needed.