Kele Wele

1. 1

   Mix together the red pepper, salt, ginger, minced garlic, chopped onion and 1 tablespoon of the oil in a small bowl.

2. 2

   Peel the plantains and cut on the diagonal into 1/2 inch thick pieces.

3. 3

   Place in a large bowl; add the spices and mix well to coat the plantains.

4. 4

   If desired, place in the refrigerator for a couple of hours to help develop the flavors.

5. 5

   Heat some of the remaining oil in a large, heavy non-stick skillet over medium-high heat.

6. 6

   When hot, add plantains in a single layer.

7. 7

   Saute until browned, turn over and brown other side.

8. 8

   Repeat until all the plantains are cooked.

No additional tips available.