Monday, October 15, 2007

Kele Wele

Use ripe plantains (yellow to black in color). Choose the ones which weight the most for
their size (as you would in choosing grapefruit or oranges). Peel and slice into 1/4-1/2" thick
slices. Put slices into a bowl with about 1 T. water, 1/2t. powdered ginger and 1/2 t. white
pepper per large plantain used. Toss these together to coat the plantain slices.
Fry in deep fat at 375 degrees. Drain and serve hot.

Just peel and slice good, ripe plantains; fry and serve. Delicious

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