Kelewele (Spicy Fried Plantains)
Presented by Coal Lounge & Grill
- 2 ripe yellow plantains, peeled
- 2 habanero peppers, quartered
- 1 large knob ginger, peeled and chopped
- 1/2 tsp. whole cloves
- 1 1/2 cups water
- 2 T cayenne pepper
- 1/2 T Old Bay Seasoning
- Vegetable oil for frying
Slice plantains in quarters lengthwise and cut into 1-inch chunks. Place in a large bowl and set aside. In a blender, pulse habaneros, ginger, and cloves. Add water incrementally, then add cayenne and Old Bay and blend until fully combined. Pour liquid over plantains, stir gently to coat, and marinate for at least 2 hours.
Heat oil in a deep pan such as a chicken fryer or Dutch oven to 350ºF. (Oil should be sufficient to cover plantains.) Working in batches as needed, fry plantains for about 4 minutes until deep golden brown. Remove from pan with a slotted spoon and drain on paper towels. Serve immediately.
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As seen in the Summer/Fall 2019 Issue
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