 |
Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 6 |
|
This Ghanian (Western Africa) recipe is served as a dessert. Traditionally it's cooked in masses of hot oil. Don't skimp on the hot pepper; it won't bite in this dish! Ingredients:
2 -3 well-ripened yellow plantains (cooking bananas) |
2 1/2 tablespoons olive oil, divided |
1 teaspoon hot red pepper, ground |
1 medium onion, finely chopped |
3 garlic cloves, minced |
1 piece fresh ginger, thumb-sized, finely chopped or 1 1/2 tablespoons chopped candied ginger or 1 teaspoon ground ginger, if fresh or 1 teaspoon candied ginger, isn't available but the flavor won't be the same |
1 teaspoon salt |
Directions:
1. Mix together the red pepper, salt, ginger, minced garlic, chopped onion and 1 tablespoon of the oil in a small bowl.
2. Peel the plantains and cut on the diagonal into 1/2 inch thick pieces. Place in a large bowl; add the spices and mix well to coat the plantains. If desired, place in the refrigerator for a couple of hours to help develop the flavors.
3. Heat some of the remaining oil in a large, heavy non-stick skillet over medium-high heat. When hot, add plantains in a single layer. Sauté until browned, turn over and brown other side. Repeat until all the plantains are cooked.
|
|