Kelewele

Preparation

1. Peel the plantains by cutting off the ends and making shallow cuts lengthwise along the sides, then peel away the thick skin carefully. Rinse the peeled plantains and cut them into chunks of about 1-1.5 inches, cutting at an angle to create rectangular pieces rather than round chunks for better surface area and crispiness.
2. Prepare the spice mixture by combining the minced ginger, minced hot chili peppers, minced garlic, onion powder, salt, and black pepper in a large bowl, mixing thoroughly so the spices are evenly distributed throughout the mixture. This creates the signature spicy seasoning blend for kelewele.
3. Add the cut plantain pieces to the bowl with the spice mixture and toss thoroughly for 3-4 minutes, making sure every piece of plantain is evenly coated with the spices on all sides. The plantains should be well seasoned and the spice mixture should be clinging to each piece.
4. Heat the vegetable oil in a large, deep pot or deep-fryer to 350°F (175°C)—the oil should be hot enough that a piece of plantain sizzles immediately when dropped in. Working in batches to avoid overcrowding, carefully add the spiced plantain pieces to the hot oil and fry for 6-8 minutes until golden brown and crispy on all sides, stirring occasionally with a slotted spoon to ensure even cooking.
5. Remove the fried kelewele with a slotted spoon and transfer to a paper towel-lined plate or tray to drain excess oil. Serve immediately while still hot and crispy, with fresh lime wedges on the side for squeezing over the spicy fried plantain pieces.