Alloco Kelewele - fried plantain with roasted nuts
Plantain, rice and peppers dish.
Recipe from nationaldish ↗Ingredients
Other
Method
Place a heavy bottomed frying pan on a medium high heat and add the nuts, move them around from time to time, don't let them burn. At the same time, on a low heat, place a wok and slowly heat enough vegetable oil to fry the plantain (they will float) - keep an eye on this too. Peel and slice the plantain, at an angle.
In a bowl add all the spice mix and then the sliced plantain - be gentle, don't mash em.
When done, the plantain should be a lovely golden brown, covered in the spice dust.
Give the nuts another wiggle, if you think they're done, turn the heat off and let them sit in the pan.
Get the oil in the wok hot enough to fry, using a slotted spoon, dip one of the plantain slices, if you get an instant reaction, it's ready. In batches, lower in enough plantain so they're not overcrowded and cook for about 4-5 minutes - don't burn them, if they look too dark, it's been too long.
On a plate, place a few layers of kitchen towel and using a slotted spoon, fish out the plantain and place on the plate to drain - note the colour, that's done.
Once all cooked, pile high on a serving plate and sprinkle over the nuts.
Thank you Côte d'Ivoire Merci