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Kelewele

Spicy Fried Plantain

(Caribbean)

Makes about 60 4 large yellow-ripe plantains, peeled 2 tablespoons grated fresh ginger 1 tablespoon ground cloves 1/2 teaspoon cayeen pepper or more to taste 1/4 teaspoon  grated nutmeg 1/4 teaspoon salt 2 tablespoons warm water Vegetable oil for frying

Directions:

Cut the plantains into diagonal slices about 1/2 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.

Preheat the oven to 200 degrees.  Pour enough vegetable oil into a large skillet to reach 1/2 inch up the sides.  Heat the oil over medium high heat until hot but not smoking. 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 towel lined bakng sheet, and keep warm in the oven while frying the remaining plantains.  Serve warm.