Kelewele (Spicy Fried Plantains)

Peel 4 ripe plantains with dark spots on the skin and cut into cubes about 2.5 cm.

Finely chop 30 g fresh ginger, 2 garlic cloves, and 1/4 red onion. Mix them with 2 tsp cayenne pepper, 1/2 tsp ground nutmeg, 2 tbsp water, and salt to taste to form a thick spicy paste.

Transfer the plantain cubes to a bowl, add the spicy paste, and toss gently so every piece is coated. Let marinate for 10 minutes.

Pour 500 ml vegetable oil into a deep skillet or pot and heat to 175–180°C.

Fry the plantains in small batches for 4–6 minutes, turning occasionally, until deeply golden and caramelized at the edges. Don't overcrowd the pan, or the pieces will start to steam instead of fry.

Remove the kelewele with a slotted spoon onto paper towels to drain excess oil.

Serve hot, sprinkled with 100 g dry-roasted peanuts.