Kpekpele with Spicy Peanut Sauce

Ingredients

• 4 ripe plantains 4 ripe plantains
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 teaspoon ginger, grated 1 teaspoon ginger, grated
• 1 teaspoon ground cayenne pepper 1 teaspoon ground cayenne pepper
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon ground turmeric 1 teaspoon ground turmeric
• Salt to taste Salt to taste
• Vegetable oil for frying Vegetable oil for frying
• For the spicy peanut sauce: For the spicy peanut sauce:
• 1 cup (240ml) unsalted peanuts, roasted and ground 1 cup (240ml) unsalted peanuts, roasted and ground
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 teaspoon ginger, grated 1 teaspoon ginger, grated
• 1 teaspoon ground cayenne pepper 1 teaspoon ground cayenne pepper
• 1 teaspoon ground paprika 1 teaspoon ground paprika
• 1 tablespoon tomato paste 1 tablespoon tomato paste
• 1 cup (240ml) vegetable broth 1 cup (240ml) vegetable broth
• Salt to taste Salt to taste

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 15g, 2g
• Carbohydrates (total, sugars): 45g, 20g
• Protein: 5g
• Fiber: 4g
• Salt: 1g

Preparation

1. 1.
   Peel the plantains and cut them into chunks. Place them in a large bowl.
2. 2.
   Mash the plantains using a fork or potato masher until smooth.
3. 3.
   Add the chopped onion, minced garlic, grated ginger, ground cayenne pepper, ground coriander, ground turmeric, and salt to the mashed plantains. Mix well to combine.
4. 4.
   Heat vegetable oil in a deep pan or pot for frying.
5. 5.
   Take a spoonful of the plantain mixture and carefully drop it into the hot oil. Repeat until the pan is filled but not overcrowded.
6. 6.
   Fry the fritters until golden brown on both sides, turning them occasionally. Remove from the oil and place them on a paper towel-lined plate to drain excess oil.
7. 7.
   To prepare the spicy peanut sauce, heat a tablespoon of vegetable oil in a saucepan over medium heat.
8. 8.
   Add the chopped onion, minced garlic, and grated ginger. Sauté until the onions are translucent.
9. 9.
   Stir in the ground peanuts, ground cayenne pepper, ground paprika, and tomato paste. Cook for a minute.
10. 10.
    Gradually add the vegetable broth while stirring continuously. Simmer the sauce for 5-7 minutes until it thickens slightly. Add salt to taste.
11. 11.
    Serve the Kpekpele fritters hot with the spicy peanut sauce on the side.

Treat your ingredients with care...

• Plantains — Use ripe plantains for this recipe as they provide a sweeter flavor and softer texture when mashed.
• Ground cayenne pepper — Adjust the amount of cayenne pepper according to your spice preference. Add more for a spicier kick or reduce for a milder taste.
• Vegetable broth — If you prefer a richer sauce, you can use vegetable stock instead of broth.

Tips & Tricks

• For extra crispiness, you can coat the fritters in breadcrumbs before frying.
• Serve the Kpekpele with a side of fresh sliced tomatoes and onions for added freshness.
• If you prefer a smoother sauce, you can blend the spicy peanut sauce ingredients together before cooking.
• Adjust the spiciness of the sauce by adding more or less cayenne pepper.
• Leftover Kpekpele can be reheated in the oven for a few minutes to regain their crispiness.

Serving advice

Serve the Kpekpele fritters as an appetizer or main course. They can be enjoyed on their own or with the spicy peanut sauce for dipping. Garnish with fresh cilantro or parsley for added freshness.

Presentation advice

Arrange the Kpekpele fritters on a platter, drizzle the spicy peanut sauce over them, and sprinkle some chopped peanuts on top for an appealing presentation. Serve with a side of sliced tomatoes and onions for a pop of color.