Kele Wele

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!

• Ready In: 30 mins
• Serves: 4-6

Ingredients

• 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

1. Mix together the red pepper, salt, ginger, minced garlic, chopped onion and 1 tablespoon of the oil in a small bowl.
2. 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.
3. 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.