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This simple and quick side dish or snack is pronounced 'Kaylaywaylay'. It's a common street food from roadside chop bars and food stalls iccra.

Ready in: 40 minutes plus overnigh

Serves: 6

Complexity: very-easy

kcal: 116

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6 ripe plantains
4 cm fresh ginger, grated
1 tsp ground cinnamon
1 tsp ground nutmeg
1 tbsp chilli flakes
1 tbsp cayenne pepper
rice bran oil to fry the plantain so that it can float


Peel the plantain by cutting off the tips on each end and slicing through the skin lengthways, then use your hands to peel off the skin. Cut the plantains through the middle lengthways into two long halves and dice those halves into 2 cm squares or bite sized chunks so they cook evenly and quickly without burning.
In a bowl, mix together ginger, cinnamon, nutmeg, chilli flakes, cayenne and SIDS SALT & PEPPER. Coat the plantain in the spice mix and leave to sit for at least 30 minutes – or overnight in the fridge.
Fry until golden brown then drain on paper towels.