If you are African, then you know that plantain is a delicacy for most African countries. Ghana, a continent in West Africa has a variety of ways of consuming this staple delicacy. I will be showing casing a number of them on the blog which I have themed “Medley of Africa”. As such this will be #1 Medley of Africa show casing the ripe plantain and will range from easy to intermediate. If you love plantain as i do, let me know which way you prepare it and from which country the recipe is coming from in the comments section. Hope you enjoy.
My first plantain show cased here is called “Kelewele”… Generally Kelewele is made in a mixture of spices and can be condumed in different ways. My first medley is non spicey and very easy to make. It can be consumed as a meal on its own or be made as a side dish.
Hope you enjoy this first Medley.
Step 1 Chicken
Season Chicken and raost in oven at a low temperature
Check often so it does not burn.
Turn with a cooking tong once first side is browned
Cooked when its browned all over
Allow to rest then serve with rice and veggie
Step 2 Rice
In a medium sized heated pot add two tablespoons of oil.
Add 1 tablespoon rooster chicken broth mix powder to oil and allow to cook down for 5 mins
Add three cups of water or veggie broth to mix then add rice
Taste for salt
Cover, allow to cook until rice is soft and fluffy
Step 3 Veggies
In a hot sauce pan, add two tablespoons of oil and add garlic
Allow to cook down a few minutes and add veggie mix.
Season and add a bit of water or broth to cook veggie down
Taste for crunch and set aside off fire.
Step 4 Plantain
Get two fingers of plantain
Wash, peel and dice up
Add salt for taste
In a frying pan, pour oil and heat up
Once hot, fry plantains until colour is golden brown
Ready to eat