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Spicy Fried Plantains (Kelewele) - 2c

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4 large yellow-ripe plantains; peeled
2 tablespoons fresh ginger; grated
1 tablespoon ground cloves
1/2 teaspoon salt
1/2 teaspoon ground red pepper
1/4 teaspoon grated nutmeg
1/4 teaspoon cinnamon; ground
2 tablespoons warm water
Vegetable oil for frying

1. Cut plantains into diagonal slices about 1 /2-inch thick. Stir together ginger, cloves, red pepper, salt, nutmeg and cinnamon in medium bowl. Stir in water to form paste. Add plantain slices; toss to coat. Let stand 30 minutes. 2. Heat oven to 200 degrees. Pour enough vegetable oil into large skillet to reach 1/2-inch up sides. Heat oil over medium-high heat until hot but not smoking. (An electric skillet should be set at 350 degrees.) Fry plantain slices, in batches, turning once, until golden brown, about 5 minutes. Transfer fried plantains with slotted spoon to paper towel-lined baking sheet; keep warm in oven while frying remaining plantains. Nutrition information per serving: Calories 205; Fat 7g Saturated fat 1.2 g; % caloris from fat 30; Cholesterol 0 mg; Sodium 150 mg; Carbohydrates 37 g; Proten 1.6 g; Fiber 3 g Per serving (excluding unknown items): 20 Calories; 1g Fat (40% calories from fat); 0g Protein; 4g Carbohydrate; 0mg Cholesterol; 16mg Sodium - - - - - - - - - - - - - - - - - -

Yield: 4 servings

Preparation Time: 0:00


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