Carefully drop chips into hot oil. Avoid cooking too many chips at once. Allow to cook about 5 minutes or until the oil becomes quiet and stops bubbling. Remove with a slotted spoon. 5.

3. Ipekere (chips) Green plantains can be sliced very thinly in whatever shape desired, and then deep-fried in oil to make delicious crisps. A great snack that goes well with Ghanaian shito sauce. 4.

To make plantain chips, peel plantains and cut into ½-inch wheels. In a large frying pan heat canola oil to 325° F. Add the wheels in 3 batches and fry until lightly golden, about 3-4 minutes.

In batches, fry plantain chips, turning occasionally, until lightly browned on both sides, about 5 to 7 minutes. Don’t crowd pan or the chips will stick together.

5. Tatale (pancake) Very ripe plantains are peeled and mashed, then combined with onion, chilli, ginger paste and flour. The mixture is shallow fried and traditionally served with bambara bean stew.