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Have I mentioned that I LOVE plantain? Oh, yes, I think I have. Many times, as a matter of fact.

I mentioned it in my childhood food memories meme, top ten favorite foods, and when I tried an Indian style recipe to prepare the plantain. It’s one of my favorite food, my number one comfort food.

There are many different ways to prepare plantains. Every once in a while, I’ll try those recipes and post them here.

My favorite way to prepare plantain is very simple. Take a ripe plantain, cut it, sprinkle it with salt, and fry until it’s golden brown in color. That’s it!

In Ghana, West Africa, the fried plantain is known as kelewele (KAY-LAY-WAY-LAY). In addition to salt, grated ginger is added, giving it another flavor altogether.

Normally, you’ll see three different kinds of plantains — green (unripe), which has a starchy taste; yellow (ripe), which has a sweet taste; and black (really ripe!), which has a super sweet taste.

To prepare plantain the way I like, it is best to use a ripe, yellow plantain. Save the overripe, black skinned plantains for another recipe.

After you peel and cut the plantain, there are different shapes in which you can cut it. Here, I’ve cut them in a round shape. I think it’s easiest. Next, deep fry the plantain in hot oil, till it takes on a golden color — I’d say about 2-3 minutes. Watch the plantain to make sure that it doesn’t burn. Place the fried plantains on paper towel to soak up excess oil. Remove and serve.

And that’s it, folks. Enjoy!

Paz

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Kelewele (here, plantain is cut in square shape)