Hot Plantain Crisps (Kelewele)

Ingredients

• 3 pounds cubed or diagonally cut ripened plantain
• 4 cups of oil for deep frying
• Habanero or cayenne pepper
• 1 medium onion, chopped
• 3 cloves of garlic
• Thumb size piece of fresh ginger
• 1/2 teaspoon seasoned salt
• 3-5 cloves
• 1-3 xylopia aethiopica (Hwentia) (optional)
• 1 tablespoon aniseed
• 1 tablespoon nutmeg (optional)
• 1tablespoon cinnamon (optional)

Hot plantain crisps can be deep fried, baked or sauteed

Directions
Place cubed plantain in a big bowl. Combine pepper, chopped onions, garlic, ginger, seasoned salt, aniseed, xylopia aethiopica, cloves and blend, making a paste. Pour it over the plantain and toss until the plantain is well coated. Let it sit for a few minutes.

To Deep fry (cooking time: 10 mins)
Pour oil into deep fryer and when it is hot transfer plantain stirring occasionally until  it is browned. Drain and serve immediately.

To Bake in oven (cooking time: 30-45mins)
Transfer the plantain to a sheet pan and spread out into one layer. Roast in preheated oven (400 degree F) for 30 - 45 mins until browned or crisp. Flip twice with a spatula during cooking in order to ensure even browning. Remove from the oven when is ready.

To Saute (cooking time: 15 mins)
Heat oil in a large, heavy skillet over medium high heat.  When hot, add plantains in a single layer. Saute until browned,  turning over to brown other side occasionally. Repeat until all the plantains are cooked.

Sprinkle cinnamon or nutmeg over it and serve.
Goes great with mixed nuts, grilled chicken or fish (baked or fried)
Yield: 3-5 servings

This will definately excite your taste buds.