Kelewele — Ginger-Chili Fried Plantains

Ingredients

• 3 very ripe plantains, skins mostly black
• 1 tbsp grated fresh ginger
• 1 tsp cayenne or ground dried chili
• ½ tsp ground aniseed or nutmeg
• ½ tsp salt
• 1 tbsp water
• 2 tbsp neutral oil, plus more for pan-frying
• 2 tbsp roasted peanuts, for serving

Method

1. Peel the plantains and cut them into thick diagonal coins or short cubes. Very ripe fruit is non-negotiable — firm yellow plantains fry into something starchy and sad.
2. Whisk the ginger, cayenne, aniseed, salt, and water into a loose slurry and toss the plantains until every face is coated. Let them sit 5 minutes.
3. For the air fryer, toss with 2 tbsp oil and cook at 380°F (195°C) for 12 minutes, shaking the basket twice, until the edges are mahogany. To pan-fry, shallow-fry in ½ inch of hot oil, turning once, about 3 minutes per side.
4. Drain on a rack, not paper, so they stay crisp. Scatter the peanuts over and eat while your fingers still hurt a little.