Total Time1 hour 50 minutesPrep Time25 minutesCook Time1 hour 25 minutes

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Kelewele is a popular Ghanaian dish of cut ripe plantains, marinated in a blend of ginger, garlic, selim seeds and cayenne, then fried and served as a side or street food snack. Often, kelewele is tossed with a handful of salted roast groundnuts while still warm and enjoyed by itself or alongside other dishes. This version is instead made in the oven by slowly roasting halved, skin-on plantains until tender in a bath of orange juice and spices. A drizzle of soy sauce, miso and peanut butter loosened with water adds much nuance and depth. The result is a parade of flavors and textures — sweet, spicy, tart, crisp-crunchy — softly pacing through your mouth.

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Yield:4 to 6 servings (about 7 cups)

For the Spice Mix

• 1teaspoon kosher salt (such as Diamond Crystal)

• ½ teaspoon ground cloves

• ¼ teaspoon ground nutmeg

• ¼ teaspoon black pepper

For the Roast Plantains

• 4medium-ripe plantains (about 2 pounds), tender to the touch with more black spots than yellow, both ends trimmed

• 1cinnamon stick or ½ teaspoon ground cinnamon

• 3whole star anise

• 6tablespoons vegetable oil, divided

• Zest and juice of 3 to 4 navel oranges (about 1¼ cups of zest and juice combined)

• Zest and juice of 2 fresh limes, plus 1 lime, cut in wedges, for garnish

• 1tablespoon honey

• ½ cup store-bought or homemade crispy shallots, plus more for garnish

• ½cup cilantro leaves, plus more for garnish

• 1(13.5-ounce) can black beans, drained and rinsed

For the Miso-soy Mix

• 5tablespoons vegetable oil

• ¼cup smooth peanut butter, stirred to combine, if any oil on surface

• 1tablespoon red or white miso

• 1tablespoon soy sauce

• 4garlic cloves, grated

• 1(2-inch) piece ginger, grated

• 1Scotch bonnet or habanero chile, halved, seeded if you like, and chopped

Ingredient Substitution Guide

Nutritional analysis per serving (6 servings)

560 calories; 33 grams fat; 3 grams saturated fat; 0 grams trans fat; 21 grams monounsaturated fat; 6 grams polyunsaturated fat; 84 grams carbohydrates; 12 grams dietary fiber; 40 grams sugars; 11 grams protein; 668 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Step 1

Heat the oven to 350 degrees and arrange a rack in the center of the oven and another about 3 inches from the broiler. 1.

Step 2

Prepare the spice mix: In a small bowl, combine salt, cloves, nutmeg and pepper. 1.

Step 3

Prepare the plantains: Cut each skin-on plantain in half lengthwise. Place cut-side up in a 9-by-13-inch baking dish, and add the cinnamon and star anise. Drizzle with 2 tablespoons oil and rub on the cut surface of the plantains. Sprinkle with the spice mix. Wrap the baking dish tightly with foil. Bake until fragrant and tender (a skewer or knife should go all the way through with some resistance), about 25 minutes. 1.

Step 4

As the plantains bake, prepare the miso-soy mix: In a medium bowl, combine all the mixture’s ingredients with ½ cup water. Whisk until it all easily pours off a spoon. 1.

Step 5

When plantains are tender, turn the oven temperature up to 375 degrees and remove plantains. Take off the foil and, once cool enough to handle, 10 to 15 minutes, peel the plantains and discard the skins. Using your hands, break each plantain into craggy 1- to 2-inch pieces and return to the baking dish. 1.

Step 6

Pour the orange juice and zest along the edges of the plantains. Drizzle the tops with about ½ cup of the miso-soy mixture and 2 tablespoons oil. Wrap tightly again with foil and return to the oven. Cook until plantains are completely tender and the glaze is just beginning to set, 20 to 25 minutes. 1.

Step 7

Set the broiler to high and remove the dish from the oven. Remove the foil and flip the plantains. Drizzle with another 2 to 4 tablespoons miso-soy glaze and the remaining 2 tablespoons oil. Broil until the miso-soy glaze is dark brown in spots and plantains are tender and crisp at the edges, 2 to 3 minutes. Rotate the pan and broil until the sauce sets into a sticky, caramelized glaze, about 3 more minutes. Remove and discard the cinnamon stick and star anise. 1.

Step 8

Add the lime juice, zest and honey to the remaining miso-soy mix. Whisk to combine, taste and season with salt and pepper, if necessary. 1.

Step 9

Move the plantains to the bowl with the remaining glaze and toss to coat. Sprinkle in the crispy shallots and cilantro, and toss to coat. 1.

Step 10

Serve immediately in 4 shallow bowls, alongside cooked black beans with more cilantro and shallots over everything and the lime wedges for squeezing.

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