Recipe by Elmotoo
This Ghanian (Western Africa) recipe is served as a dessert. Traditionally it's cooked in masses of hot oil. Don't skimp on the hot pepper; it won't bite in this dish!
Top Review by mliss29
Wow! This was really good! I usually do skimp on hot pepper but decided to trust, and it was great. Just right, really. I've never prepared plantains before, so I tasted it before cooking it. Can't say I'd recommend that! lol. Tasted like a bland sweet potato. But it sweetened up with the cooking and all the other flavors were so nice together with it. Thanks! Reviewed for Healthy Choices ABC tag.
- 2 -3 well-ripened yellow plantains (cooking bananas)
- 2 1⁄2 tablespoons olive oil, divided
- 1 teaspoon hot red pepper, ground
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 1 piece fresh ginger, thumb-sized, finely chopped or 1 1⁄2 tablespoons chopped candied ginger or 1 teaspoon ground ginger, if fresh or 1 teaspoon candied ginger, isn't available but the flavor won't be the same
- 1 teaspoon salt
Directions See How It's Made
- Mix together the red pepper, salt, ginger, minced garlic, chopped onion and 1 tablespoon of the oil in a small bowl.
- Peel the plantains and cut on the diagonal into 1/2 inch thick pieces. Place in a large bowl; add the spices and mix well to coat the plantains. If desired, place in the refrigerator for a couple of hours to help develop the flavors.
- Heat some of the remaining oil in a large, heavy non-stick skillet over medium-high heat. When hot, add plantains in a single layer. Sauté until browned, turn over and brown other side. Repeat until all the plantains are cooked.