Pakistani
Chana Chaat
A tangy, refreshing chickpea salad tossed with onion, tomato and a zingy chaat dressing — a…
Ghanaian Kelewele
Ripe plantains tossed with ginger, chilli and spices, then fried until crisp — Ghana's most addictive snack.
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10 minPrep🔥
10 minCook🍽️
4Serves📊
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Ingredients
- 3 ripe plantains (yellow with black spots), cubed
- 1 thumb ginger, grated
- 2 garlic cloves, minced
- 1 tsp cayenne
- 1 tsp paprika
- 1/2 tsp ground cloves
- 1/4 tsp grated nutmeg
- 1 tsp salt
- Oil for frying
- Roasted peanuts to serve
Instructions
- Mix the ginger, garlic, spices, salt and a splash of water into a paste.
- Toss the plantain cubes in the spice paste; rest 10 minutes.
- Heat oil to medium-high.
- Fry the plantains in batches for 3-4 minutes until crisp and deeply caramelised.
- Drain on paper; top with peanuts.
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Tara’s tips
- Use plantains with plenty of black spots for the right sweetness.
- Don't overcrowd the pan — they need space to crisp.
Serving suggestions
- Lovely with rice and beans or just on their own.
Storage & reheating
Best fresh.
Nutrition
Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.
Frequently asked questions
Green plantains?
Won't work — they need the sweetness of ripe ones.
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