Entree: Ghana – Northern Ghana – Kelewele with Gizzard (Spicy fried ripe plantains seasoned with ginger and cloves, served with seasoned fried chicken gizzards)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 50 min

Total 1 hr 5 min

Ingredients

- 4 very ripe plantains, peeled and cut into 1 in (2.5 cm) cubes, about 2 lb (900 g) total
- 1 lb (454 g) chicken gizzards, cleaned and halved
- 1 cup (240 ml) vegetable oil for frying, plus extra as needed
- 2 tbsp (30 g) fresh ginger, grated
- 2 cloves (6 g) garlic, minced
- 1 small habanero or Scotch bonnet pepper, seeds removed and finely minced, about 10 g (adjust to heat preference)
- 1 tsp (2 g) ground cloves
- 1/2 tsp (1 g) ground nutmeg
- 1 tsp (5 g) paprika or ground red pepper
- 1 small Maggi bouillon cube, crushed, about 5 g
- 1 tsp (6 g) salt, or to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 1 small onion, thinly sliced, about 3 oz (80 g)
- 2 tbsp (30 ml) water (for gizzard marinade)
- 1 tbsp (15 ml) fresh lime juice (optional)

Instructions

1. Simmer the gizzards in lightly salted water until just tender, about 45–60 minutes; drain, then toss with 1 tbsp (15 ml) oil, crushed bouillon, 1 clove (3 g) minced garlic, 1 tsp (2 g) paprika, 1/2 tsp (1 g) salt and 2 tbsp (30 ml) water; let sit 10 minutes, then shallow-fry in hot oil until crisp outside and cooked through; drain on paper towel.
2. In a bowl, mix plantain cubes with grated ginger, remaining minced garlic, minced habanero, ground cloves, nutmeg, remaining paprika, sliced onion, 1 tsp (6 g) salt and lime juice; fry in batches in hot oil until golden and caramelized, drain and toss briefly with fried gizzards before serving.