Kele Wele

• 2 -3 well-ripened yellow plantains (cooking bananas)
• 2 12 tablespoons olive oil, divided
• 1 teaspoon hot red pepper, ground
• 1 medium onion, finely chopped
• 3 garlic cloves, minced
• 1 piece fresh ginger, thumb-sized, finely chopped or 1 12 tablespoons chopped candied ginger or 1 teaspoon ground ginger, if fresh or 1 teaspoon candied ginger, isn't available but the flavor won't be the same
• 1 teaspoon salt

1. Mix together the red pepper, salt, ginger, minced garlic, chopped onion and 1 tablespoon of the oil in a small bowl.
2. Peel the plantains and cut on the diagonal into 1/2 inch thick pieces.
3. Place in a large bowl; add the spices and mix well to coat the plantains.
4. If desired, place in the refrigerator for a couple of hours to help develop the flavors.
5. Heat some of the remaining oil in a large, heavy non-stick skillet over medium-high heat.
6. When hot, add plantains in a single layer.
7. Saute until browned, turn over and brown other side.
8. Repeat until all the plantains are cooked.

plantains, olive oil, hot red pepper, onion, garlic, fresh ginger, salt

Taken from www.food.com/recipe/kele-wele-173258 (may not work)