Kelewele is a traditional Liberian recipe for a classic dish of plantains, peanuts and chillies cooked in red palm oil that can be served as a snack, an accompaniment or even as a dessert. The full recipe is presented here and I hope you enjoy this classic Liberian version of: Kelewele.
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Kelewele is a traditional Liberian dish of over-ripe plantains, chillies and ginger cooked in a red palm oil base. It can be served as a snack, a dessert or as an accompaniment.
Ingredients:
3 over-ripe plantains, peeled and chopped
3 habanero chillies
thumb-sized piece of ginger, peeled and chopped
4 tbsp peanuts
red palm oil
salt and freshly-ground black pepper
Method:
Combine the chillies and ginger in a food processor and render to a paste. Add the plantain pieces to a bowl and mix in the chilli and ginger paste along with the peanuts (if using). I like mine spicy, so I add everything... if you don't want it so hot add less. Season lightly with salt and black pepper.
Pour 500ml (2 cups) red oil in a pan over medium heat. When the oil is hot add the plantain mixture and stir to combine.
Continue frying for about 5 minutes, until the plantain pieces puff up and colour a golden brown. Take off the heat then remove the plantain pieces with a slotted spoon and drain in a sieve.
Arrange the plantain on a plate and serve. It can be eaten as a snack, a dessert or served as an accompaniment. If desired you can garnish with a handful of fried peanuts before serving.
