Begin by peeling your ripe plantains and cutting them into bite-sized chunks, about 1 to 2 inches thick.

In a bowl, combine freshly grated ginger, cayenne pepper, crushed cloves, and nutmeg to create your spice blend.

Toss the sliced plantains into the spice mix, ensuring each piece is well-coated. Let them marinate for 15-20 minutes.

Heat a pot with enough oil to submerge the plantains, bringing the temperature to 350°F (175°C).

Carefully add the marinated plantains to the hot oil in small batches and fry for about 3-5 minutes until golden brown.

Remove the kelewele from the oil with a slotted spoon and transfer to a plate lined with paper towels.

Serve your crispy kelewele warm as a snack or side dish, optionally seasoned more while warm.