Kelewele (Spicy Fried Plantains)

Peel the plantains and cut them into bite-sized cubes or diagonal slices. Place the plantain pieces in a large mixing bowl.

In a small bowl, combine the grated ginger, minced garlic, cayenne pepper, ground cloves, nutmeg, salt, and water. Mix into a smooth paste. Stir in 1 tablespoon of vegetable oil to help the spice mixture coat the plantains evenly.

Pour the spice mixture over the plantains and toss gently until all the pieces are evenly coated. Let the plantains marinate for 10–15 minutes to absorb the flavors.

Heat oil in a deep frying pan or skillet over medium heat. Ensure the oil is hot enough by dropping in a small piece of plantain; it should sizzle immediately. Fry the plantain pieces in batches, being careful not to overcrowd the pan. Fry for 5–7 minutes or until golden brown and crispy.

Remove the plantains with a slotted spoon and place them on a plate lined with paper towels to drain excess oil. Serve the Kelewele hot as a snack, side dish, or accompaniment to grilled meats or rice dishes.