It is essentially just fried plantains that have been seasoned with a variety of spices and served with groundnut.
6 Ripe Plantains
1/2 piece raw ginger
1/2 White onion
2 cloves garlic
1 tsp nutmeg
1 tsp Cayenne pepper
1 tsp Anise seed
1 tsp salt
Oil for frying
Using a sharp knife, cut a shallow line down the length of the plantain and peel back the skin.
Chop the plantain into small cubes of about 1-inch size.
Grate the ginger into a large bowl then add chopped garlic and chopped onions.
Now in the bowl blend in your cayenne pepper, anise seed, nutmeg, and salt. Mix well.
Next, add in your plantain cubes and toss to coat in the spice mix. Leave to rest for 30 minutes.
In a deep skillet, add enough oil to slightly submerge the plantains and heat to 350 degrees F.
Separate the plantain into batches so that each lot can fry without touching one another. This is crucial to achieving the right texture.
Now for each batch, add into the skillet to brown, turning once during the process. It should take about 5 minutes per batch.
Use a strainer ladle to remove the plantains from the pan and rest on a plate covered with paper towels.
Lightly dab the plantains with paper towels to soak up any excess oil and serve immediately.