We promise this is the last plantain post for a little while – but this was too yummy not to share! Our lovely friend V told us about a more traditional way of cooking plantain that is commonly sold on the streets of Ghana. The dish is called kele wele and it’s freshly deep-fried before being served with peanuts. Apparently it was created in a bid to save plantains that were super-ripe and on the brink of going bad. The overripe plantains are therefore very sweet but nicely offset by the salt, spice and ginger/garlic. Yum!

Seeing as it is currently snowing, windy and there’s a biting chill in the air – a dish that could transport us (if only in our imaginations) to a place where the sun is shining sounded perfect. It’s so easy – we sliced very overripe plantains, marinated them in ginger, garlic, paprika and salt and then baked them for 15 minutes. It’s seriously like having street food at home!

Serves 2, as a side dish

2 overripe plantains, sliced
1 teaspoon of ginger-garlic paste
1/2 tsp paprika
salt to taste

1. Add the plantain slices to a bowl and mix in the ginger-garlic paste, paprika and salt.
2. Refrigerate the slices for 15 minutes.
3. Preheat the oven to 200C (fan assisted).
4. Lay on the slices so that they don’t touch each other on a lined baking sheet. Bake for 15 minutes until the marinade forms a crust and the slices are firm.
5. Eat immediately and be transported to a land of sunshine and smiles!

So what do you think? Feel free to share your questions and comments below! We’d love to hear what you have to say.