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Kele Wele

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“This Ghanian (Western Africa) recipe is served as a dessert. Traditionally it's cooked in masses of hot oil. Don't skimp on the hot pepper; it won't bite in this dish!”
READY IN:
30mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. Mix together the red pepper, salt, ginger, minced garlic, chopped onion and 1 tablespoon of the oil in a small bowl.
  2. Peel the plantains and cut on the diagonal into 1/2 inch thick pieces. Place in a large bowl; add the spices and mix well to coat the plantains. If desired, place in the refrigerator for a couple of hours to help develop the flavors.
  3. Heat some of the remaining oil in a large, heavy non-stick skillet over medium-high heat. When hot, add plantains in a single layer. Sauté until browned, turn over and brown other side. Repeat until all the plantains are cooked.

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