Cubes of ripe plantain tossed with ginger, chili, and spices, then deep-fried until caramelized and crispy. Ghana's most irresistible spiced snack, sold at every street corner after dark.
Nutrition & Info
Equipment Needed
Presentation Guide
Vessel: paper-lined plate or cone
Garnishes: ground peanuts
Accompaniments: roasted peanuts, sliced fresh ginger
Instructions
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1
Peel the ripe plantains and cut them into bite-sized cubes about two centimetres on each side. The plantains should be ripe enough to be sweet and soft but still firm enough to hold their shape when handled and fried without disintegrating.
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2
Combine the grated ginger, cayenne pepper, ground cloves, nutmeg, anise powder, and salt in a large bowl. These warm, aromatic spices are what elevate kelewele far beyond ordinary fried plantains into a distinctly Ghanaian delicacy.
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3
Add the plantain cubes to the spice mixture and toss gently but thoroughly, ensuring every piece is coated on all surfaces. Let the spiced plantains rest for fifteen minutes at room temperature so the flavours penetrate the flesh.
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4
Heat vegetable oil in a deep heavy pot to 175C. The oil should be at least five centimetres deep. Test readiness by dropping in one plantain cube; it should sink briefly and then float up immediately while sizzling vigorously around the edges.
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5
Fry the spiced plantain cubes in batches of about a dozen, turning them occasionally with a slotted spoon, for four to five minutes until they are deep golden brown on all sides with slightly caramelized, crispy edges and a soft, sweet interior.
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6
Remove the fried kelewele with a slotted spoon and drain briefly on a wire rack. The pieces should be deeply aromatic from the spice coating, crispy on the outside, and meltingly soft and sweet on the inside.
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7
Serve the kelewele hot as a street food snack alongside roasted peanuts and cold drinks, or as a side dish with grilled chicken or fish. Kelewele is one of Ghana's most beloved street foods, sold at roadside stands throughout Accra every evening.
Did You Know?
Kelewele vendors set up their stalls in the evening, and the sweet-spicy aroma of frying plantains is the unofficial scent of Ghanaian nightlife.
Chef's Notes
Equipment Tips
- deep fryer or heavy pot
- sharp knife
- mixing bowl
Garnishing
ground peanuts
Accompaniments
roasted peanuts, sliced fresh ginger
The Story Behind Kelewele
The Story: Kelewele is spiced fried plantain, a beloved Ghanaian street food in which ripe plantain chunks are marinated in a mixture of ginger, cayenne pepper, cloves, nutmeg, and sometimes anise before being deep-fried until caramelized and crispy. The dish likely developed from the broader West African tradition of frying plantains, elevated by the Ga people of the Greater Accra region with their distinctive spice blend.
On the Calendar: Kelewele is primarily an evening street food, sold by vendors under kerosene lamps at roadsides and market corners across Ghanaian cities. It is also served alongside groundnuts (peanuts) as a snack or paired with rice dishes as a side.
Then & Now: Once exclusively a street food, kelewele has found its way onto restaurant menus and into the homes of Ghanaians who appreciate its combination of sweet, spicy, and savory flavors. Each vendor has a signature spice blend, making kelewele a dish that rewards exploration and loyalty.
Legacy: Kelewele is the taste of Ghanaian evenings, a street food that transforms the humble plantain into something fragrant, fiery, and irresistible.
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