Kelewele is a popular Ghanaian street food made from ripe plantains seasoned with a bold blend of spices and fried until caramelized and golden. It’s known for its irresistible balance of sweetness from the plantains and heat from fresh ginger and chili. Often sold by roadside vendors at night, kelewele is typically enjoyed as a snack, side dish, or even a light meal. It pairs beautifully with roasted peanuts or grilled meat. The aroma of ginger and warm spices makes this dish unforgettable.
Preparation Time
20 minutes (plus 10 minutes marination time)
Serving Size
Serves 4
Ingredients
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6 ripe (but firm) plantains
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2 tablespoons fresh ginger, grated
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2 cloves garlic, minced
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1–2 fresh chili peppers (or 1 teaspoon cayenne pepper)
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1 teaspoon ground cloves (optional)
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1 teaspoon ground nutmeg
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1 teaspoon salt (adjust to taste)
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2 tablespoons water
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2 tablespoons vegetable oil (for marinade)
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Oil for deep frying
Detailed Recipe
Step 1: Prepare the Plantains
Peel the plantains by cutting off the ends, making a shallow slit along the skin, and peeling it away. Slice each plantain lengthwise into halves or quarters, then cut into bite-sized chunks or strips.
Step 2: Make the Spice Marinade
In a blender or mortar and pestle, combine the grated ginger, garlic, chili peppers, cloves, nutmeg, salt, and water. Blend or pound into a smooth paste. Stir in the 2 tablespoons of oil to help the spices coat the plantains evenly.
Step 3: Marinate the Plantains
Place the plantain pieces in a large bowl, add the spice paste, and toss until well coated. Let them marinate for at least 10 minutes to allow the flavors to penetrate.
Step 4: Fry the Kelewele
Heat oil in a deep pan to about 175°C (350°F). Fry the plantains in batches, making sure not to overcrowd the pan. Cook for 4–6 minutes, turning occasionally, until golden brown and caramelized on all sides.
Step 5: Drain and Serve
Use a slotted spoon to transfer the fried plantains to paper towels to drain excess oil. Serve hot, traditionally with roasted peanuts or as a side to grilled chicken, fish, or beef.
