vegan
gluten freeCut and grate
Peel the ripe plantains, then cut them into chunky bite-size pieces so they fry evenly. Grate the small onion, grate the fresh ginger, and mince the garlic as finely as you can; the finer the aromatics, the better they cling to the plantains.
Mix the spice paste
In a bowl, stir together the grated onion, ginger, and garlic with the cayenne pepper, ground cloves, ground nutmeg, salt, and water until you have a thick, spoonable paste. It should cling to the plantains without running off; if it looks too stiff, add a few more drops of water.
Marinate
Add the plantain pieces to the bowl and toss gently until every piece is coated in the spice paste. Cover and let them sit for 15 minutes so the flavors sink in, and use that time to warm the vegetable oil in a deep, heavy pot over medium-high heat until it shimmers and a small piece of plantain sizzles right away.
Deep-fry
Fry the plantains in small batches, turning them gently, until they are deep golden brown and crisp at the edges, about 4 minutes per batch. Lift them out with a slotted spoon and drain them on a paper towel-lined plate.
Serve
Transfer the kelewele to a serving plate and serve immediately while they are hot, crisp, and fragrant.
