Peel and split the plantains into two, carefully cut the plantain into chunks.
Transfer the plantain into a mixing bowl, add the powdered rosemary, ginger paste, cayenne pepper, minced garlic, cloves, black pepper, salt and stir till evenly coated.
Heat the vegetable oil in a frying pan.
Drop the fresh Rosemary spring in the oil and let it fry for a minute.
Carefully add the spiced plantain to the heated oil and fry until it’s golden brown.
Remove them from the oil and drain the excess oil on a paper towel.
Rosemary kelewele ready to serve; garnish with a spring of rosemary.
