Ingredients
-
2 - 3
-
2 1/2
-
1
-
1
-
3
-
1
-
1
-
-
-
-
-
-
-
-
Directions
Kele Wele, This Ghanian (Western Africa) recipe is served as a dessert Traditionally it’s cooked in masses of hot oil Don’t skimp on the hot pepper; it won’t bite in this dish!, Wow! This was really good! I usually do skimp on hot pepper but decided to trust, and it was great Just right, really I’ve never prepared plantains before, so I tasted it before cooking it Can’t say I’d recommend that! lol Tasted like a bland sweet potato But it sweetened up with the cooking and all the other flavors were so nice together with it Thanks! Reviewed for Healthy Choices ABC tag
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Steps
|
1
Done
|
Mix Together the Red Pepper, Salt, Ginger, Minced Garlic, Chopped Onion and 1 Tablespoon of the Oil in a Small Bowl. |
|
2
Done
|
Peel the Plantains and Cut on the Diagonal Into 1/2 Inch Thick Pieces. Place in a Large Bowl; Add the Spices and Mix Well to Coat the Plantains. If Desired, Place in the Refrigerator For a Couple of Hours to Help Develop the Flavors. |
|
3
Done
|
Heat Some of the Remaining Oil in a Large, Heavy Non-Stick Skillet Over Medium-High Heat. When Hot, Add Plantains in a Single Layer. Saut Until Browned, Turn Over and Brown Other Side. Repeat Until All the Plantains Are Cooked. |
