Kelewele

Choose ripe, soft but not mushy Plantain and peel them; cut into 1–2 inch cubes or diagonal slices for quick, even frying.

In a large bowl combine grated Ginger, minced Garlic and finely chopped Onion to build the flavor base.

Stir in Cayenne Pepper, Ground Cloves, Ground Nutmeg and Salt, then add a splash of Water and mix into a thick paste that will coat the plantain pieces.

Add the cut plantain to the bowl and toss gently so each piece is evenly coated with the spice paste; let them marinate for 15–30 minutes to absorb the flavors.

Heat a generous amount of Vegetable Oil in a heavy skillet or deep pan over medium-high heat until shimmering but not smoking.

Working in batches to avoid crowding, fry the spiced plantain pieces until golden brown and caramelized on the edges, about 3–5 minutes per side depending on thickness.

Remove with a slotted spoon to drain on paper towels, sprinkle a little extra salt if desired, and serve hot as a snack or side.