Fried Plantains with Ginger and Cayenne (Ghanaian Kelewele)

Ghana Kelewele are the familiar fried plantains but with a twist. These little treats are first drenched with some cayenne and ginger for a lovey flavour and kick. These should be made with ripe plantains for the most delicious result. These are a wonderful snack, appetizer or dessert.

4 plantains ripe but not past ripe, peeled and cut into bite-sized slices
1-2 tsp. cayenne pepper or ½ tsp. red-pepper
½ tsp. fresh gingerroot, peeled and grated
1 tsp. kosher or sea salt
2 Tbsp. water
palm or vegetable oil, to fry

Garnish:
chopped roasted peanuts

Grind together grated ginger root, pepper, and salt and mix them in water.

In a glass bowl toss together the plantain cubes and spice mixture.

In a deep skillet, heat oil (just deep enough to allow plantains to float) to 350°F. Fry plantains, turning once, until golden brown on both sides. Fry in batches, don't overcrowd the pan.

Drain on absorbent paper, sprinkle with peanuts.

Serve kelewele immediately and enjoy.

Makes 4 servings.