Kele Wele

Name: Kele Wele
Ingredients: 2 -3 well-ripened yellow plantains (cooking bananas); 2 12 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 12 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

7 ingredients

8 steps

Ingredients

2 -3 well-ripened yellow plantains (cooking bananas)
2 12 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 12 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.
3

Place in a large bowl; add the spices and mix well to coat the plantains.
4

If desired, place in the refrigerator for a couple of hours to help develop the flavors.
5

Heat some of the remaining oil in a large, heavy non-stick skillet over medium-high heat.
6

When hot, add plantains in a single layer.
7

Saute until browned, turn over and brown other side.
8

Repeat until all the plantains are cooked.