Kelewele – diced and spiced ripe plantain

Ingredients

• 2 plantains - ripe - yellow skin just starting to turn black
• 1 tbsp grated ginger
• chilli flakes to taste
• 2 tsp zha’atar
• 1 tsp cumin seeds
• salt and pepper to season
• ½ tsp cinnamon
• ½ tsp nutmeg, grated

Method

1. Preheat oven to 180°C/fan 160°C/350°F/gas 4
2. Peel the plantain, dice then divide the pieces equally between 4 bowls
3. Add the ginger and chilli flakes to one bowl, zha’atar to another and cumin to a third. Season these 3 bowls with salt and pepper
4. Add the cinnamon and nutmeg to the fourth bowl
5. Toss each bowl individually to coat the plantain with the spices
6. Line a baking tray with foil and scrunch the foil to make 4 separate compartments to keep the flavours separate
7. Tip the plantain into the individual compartments and bake for 20-25 minutes until golden and caramelised