← Back to Search Results
pan-frying African, Caribbean
Spicy Fried Plantain

Photo by: Joseph De Leo
Comments: 0
 

Recipe

Kelewele (West Africa and the Caribbean) 

Plantain in various guises is a popular snack throughout West Africa and the Caribbean. This variation was contributed by Dee Dee Dailey.

Yield: Makes about 60

Ingredients

  • 4 large yellow-ripe plantains, peeled (see Notes)
  • 2 tablespoons grated fresh ginger
  • 1 tablespoon ground cloves
  • ½ teaspoon cayenne pepper, or more to taste
  • ¼ teaspoon grated nutmeg
  • ¼ teaspoon ground cinnamon
  • ½ teaspoon salt
  • 2 tablespoons warm water
  • Vegetable oil for frying

Directions

1. Cut the plantains into diagonal slices about ½ inch thick. In a medium bowl, combine the ginger, cloves, cayenne, nutmeg, cinnamon, and salt. Stir in the water to form a paste. Add the plantain slices and toss to coat well. Let stand 30 minutes.

2. Preheat the oven to 200°.

3. Pour enough vegetable oil into a large skillet to reach ½ inch up the sides. Heat the oil over medium-high heat until hot but not smoking. (An electric skillet set at 350° works well.) In batches, fry the plantain slices, turning once, until golden brown, about 5 minutes. Using a slotted spoon, transfer the fried plantains to a paper towellined baking sheet, and keep warm in the oven while frying the remaining plantains. Serve warm.

Notes

Use yellow-ripe, not-too-firm plantains for these marvelously seasoned nibbles. They could easily become a favorite cocktailtime hors d’oeuvre, especially when served with a Caribbean rum drink.

HOW TO PEEL PLANTAINS

Yellow-ripe and black-ripe plantains are relatively easy to peel—handle them just like bananas, being ready to pare away any stubborn peel with a small sharp knife if necessary. But green unripe plantains require a special technique:

Using a small sharp knife, trim away the stem and tip from the plantain. Cut the plantain in half crosswise. Make four shallow incisions down the entire length of each half, cutting just through the peel down to the flesh. Using the knife as an aid, pry, lift, and peel the tough skin away from the flesh.


© 1991 Eric V. Copage
 

Nutritional Information

Nutrients per serving (% daily value)

Serving size is 2 sliced plantains.

54kcal (3%)
3mg (0%)
6mg (10%)
17mcg RAE (1%)
154mg
12mg
0g
4g
1g
10g
0mg (0%)
41mg (2%)
0g (1%)
2g (3%)
0mg (1%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

125-best-vegan-recipes 125 Best Vegan Recipes
by Maxine Effenson Chuck, Beth Gurney
julias-kitchen-wisdom Julia's Kitchen Wisdom
by Julia Child
le-bernardin-cookbook Le Bernardin Cookbook
by Eric Ripert, Maguy Le Coze
ham-an-obsession-with-the-hindquarter Ham: An Obsession with the ...
by Bruce Weinstein, Mark Scarbrough
down-home-with-the-neelys-a-southern-family-cookbook Down Home with the Neelys: ...
by Gina Neely, Pat Neely
the-sweet-life The Sweet Life
by Kate Zuckerman
cooking-with-too-hot-tamales Cooking with Too Hot Tamales
by Mary Sue Milliken, Susan Feniger
once-upon-a-tart-soups-salads-muffins-and-more-from-new-york-citys-favorite-bakeshop-and-cafe Once Upon a Tart: Soups, Sa...
by Frank Mentesana, Jerome Audureau
everyday-chinese-cooking Everyday Chinese Cooking
by Katie Chin, Leeann Chin
the-country-cooking-of-ireland The Country Cooking of Ireland
by Colman Andrews
american-masala American Masala
by Suvir Saran
spice Spice
by Ana Sortun
david-burkes-new-american-classics David Burke's New American ...
by David Burke, Judith Choate
unforgettable-desserts Unforgettable Desserts
by Dede Wilson
the-gourmet-cookbook The Gourmet Cookbook
by Ruth Reichl
Close_overlay

Thanks for signing up!

You'll receive an activation email in your inbox shortly. Don't forget to click that link and activate your new Cookstr.com account!

Already a member? Sign in here
Close_overlay

Sign up for Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?