Kelewele, Spiced Baked Plaintain by Patti Sloley

Serves: 4

Recipe Type:

Side Dishes

Snacks

Kitchen-to-Table:

30 Minutes

Heat Rating:

Mild

Spicy

Sultry

Good Using:

Ingredients

2 plantains - ripe - yellow skin just starting to turn black

2 tsp za’atar

1 tbsp grated fresh ginger

chilli flakes to taste

2 tbsp rapeseed oil

salt to season

Method

A huge thank you to Patti Sloley for sharing her fusion recipe for Ghanaian Kelewele with us.

A popular snack in Ghana sold on every street corner, the spiced chopped plaintain is traditionally spiced with hot pepper and ginger then fried.

Patti has given us her fusion recipe, seasoned with Zahtar, ginger and chilli then baked which is her preferred cooking method for Kelewele.

For further fabulous fusion recipes of African and Western flavours, be sure to visit Patti’s website www.pattismenu.com

Method:

Preheat oven to 180°C/ fan 160°C/ 350°F/ gas 4

  1. Peel the plantain, dice then add to a mixing bowl.
  2. Add the za’atar, ginger, chilli flakes, oil and salt to the plantain.
  3. Toss to coat.
  4. Tip the plantain onto a baking tray lined with grease-proof paper.
  5. Bake for 20-25 minutes until golden and caramelised.

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BUY THIS RECIPES INGREDIENTS


  • imported-image-4742-v2.jpg

    Crushed Red Chillies

    £1.65
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  • imported-image-4771-v2.jpg

    Zahtar Spice Blend

    £2.75
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