Kelewele (Spicy Fried Plantains)
Sweet, deep-fried plantains tossed with ginger and cayenne pepper. Served with a sweet and spicy dipping sauce made with fire-roasted scotch bonnets, mandarin oranges, pineapple and garlic.
Ingredients
3½ Tbsp ginger, minced
3½ Tbsp garlic, minced
1 cup onion, sliced
2 tsp nutmeg
1 tsp cayenne pepper
2 tsp star anise powder
2 tsp salt
10 cups Sweet Sliced Plantains
Mandarin Pineapple Hot Sauce, as needed, sub-recipe
Mandarin Pineapple Hot Sauce:
2 cups DOLE Mandarin Oranges in 100% Juice, drained
½ cup DOLE Pineapple Tidbits in 100% Pineapple Juice, drained and reserve juice
1 cup pineapple juice, reserved from can DOLE Pineapple Tidbits in 100% Pineapple Juice
1 cup fire-roasted habanero, deseeded, cooled
2 Tbsp garlic, minced
1 tsp salt
Directions
Prepare Mandarin Pineapple Hot Sauce
- Combine all ingredients in a blender and blend until smooth. In a small pot over medium-high heat, bring to a boil.
- Reduce to a simmer for about 10 minutes.
- Remove from heat, cool and reserve for later use.
Prepare Kelewele
- Preheat a deep fryer to 350 ̊F.
- In a blender or food processor combine the ginger, garlic, onion, nutmeg, cayenne, star anise, and salt. Pulse until thoroughly combined into a rough paste.
- In a medium bowl, mix the plantain pieces in the paste, ensuring the pieces are coated evenly. Refrigerate for 30 minutes.
- Deep-fry the plantains in small batches to avoid sticking until they are deeply browned. Then transfer onto paper towels to drain the excess oil.
- Serve hot alongside the Mandarin Pineapple Hot Sauce.