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
- Add the plantain slices to a bowl and mix in the ginger-garlic paste, paprika and salt.
- Refrigerate the slices for 15 minutes.
- Preheat the oven to 200C (fan assisted).
- 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.
- 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.