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.