This Ghanian recipe is served as a dessert. More to American taste is to present it as a side dish; Traditionally it’s cooked in masses of hot oil, Don’t skimp on the hot pepper; it won’t bite in this dish!
Mix together the red pepper, salt, ginger, minced garlic, chopped Onion and 1 tablespoon of the oil in a small bowl.
Peel the plantains and cut on the diagonal into 1/2 inch thick pieces. Place in a large bowl; add the spices and mix well to coat the plantains. If desired, place in the refrigerator for a couple of hours to help develop the flavors.
Heat some of the remaining oil in a large, heavy skillet over medium-high heat. When hot, add plantains in a single layer. Sauté until browned, turn over and brown other side. Repeat until all theplantains are cooked.
Serve hot and enjoy!