Kelewele

Instructions

1. 1 Peel the ripe plantains and cut them into bite-sized cubes about two centimetres on each side. The plantains should be ripe enough to be sweet and soft but still firm enough to hold their shape when handled and fried without disintegrating.
2. 2 Combine the grated ginger, cayenne pepper, ground cloves, nutmeg, anise powder, and salt in a large bowl. These warm, aromatic spices are what elevate kelewele far beyond ordinary fried plantains into a distinctly Ghanaian delicacy.
3. 3 Add the plantain cubes to the spice mixture and toss gently but thoroughly, ensuring every piece is coated on all surfaces. Let the spiced plantains rest for fifteen minutes at room temperature so the flavours penetrate the flesh.
4. 4 Heat vegetable oil in a deep heavy pot to 175C. The oil should be at least five centimetres deep. Test readiness by dropping in one plantain cube; it should sink briefly and then float up immediately while sizzling vigorously around the edges.
5. 5 Fry the spiced plantain cubes in batches of about a dozen, turning them occasionally with a slotted spoon, for four to five minutes until they are deep golden brown on all sides with slightly caramelized, crispy edges and a soft, sweet interior.
6. 6 Remove the fried kelewele with a slotted spoon and drain briefly on a wire rack. The pieces should be deeply aromatic from the spice coating, crispy on the outside, and meltingly soft and sweet on the inside.
7. 7 Serve the kelewele hot as a street food snack alongside roasted peanuts and cold drinks, or as a side dish with grilled chicken or fish. Kelewele is one of Ghana's most beloved street foods, sold at roadside stands throughout Accra every evening.