How do you make Alloco | Kelewele | Fried plantain with roasted nuts
If you think you can remember, get a wok or saucepan and heat enough vegetable oil for the plantain to float when cooking, heat it slowly whilst you do the prep.
| Servings | Prep Time |
| 2people | 10minutes |
| Cook Time |
| 15minutes |
|
|
Ingredients
Main stuff
- 1ripe plantainsliced at an angle slightly less than 1cm wide
- 200ml vegetable oilenough to stop the plantain touching the pan when cooking
- 1small handful salted peanuts
- 1small handful pistachio nutsshelled, obvs
Spice mix
- 1tsp cayenne pepper
- 1tsp garlic powder
- 1small chunk fresh gingerfinely grated
- 1tsp sea salt flakes
Instructions
- 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