Traditional Ghanaian Kelewele Recipe

Ingredients

  • 4 large Ripe Plantains
  • 1 teaspoon Cayenne Pepper
  • 1 teaspoon Ground Ginger
  • 1 teaspoon Ground Nutmeg
  • 1 teaspoon Ground Cloves
  • 1 small Onion, finely chopped
  • 1 teaspoon Salt
  • 2 cups Vegetable oil for frying

Steps and instructions

  1. Peel the plantains and cut them into bite-sized pieces.
  2. In a bowl, mix together the cayenne pepper, ground ginger, ground nutmeg, ground cloves, chopped onion, and salt.
  3. Add the cut plantains to the bowl and mix well until the plantains are covered with the spice mixture. Let them marinate for about 10 minutes.
  4. Heat the vegetable oil in a frying pan over medium heat.
  5. Carefully add the marinated plantains to the hot oil. Fry them until they are golden brown and crispy. This should take about 4-5 minutes on each side.
  6. Once the plantains are done, use a slotted spoon to remove them from the oil. Transfer them to a paper towel-lined plate to drain excess oil.
  7. Serve the Kelewele hot as a snack or side dish. Enjoy!

Tools for making

  • Cutting Board - Used for cutting and preparing the plantains.
  • Knife - Essential for peeling the plantains and cutting them into bite-sized pieces.
  • Bowl - Used for mixing the spice mixture with the plantains.
  • Frying Pan - Needed for frying the plantains until crispy and golden brown.
  • Slotted Spoon - Used to remove the fried plantains from the hot oil.
  • Paper Towels - Used to drain excess oil from the fried plantains.

Recipe variations

  • Use sweet potatoes instead of plantains for a different flavor.
  • Add a sprinkle of cinnamon to the spice mixture for an extra hint of warmth.
  • For a spicier version, increase the amount of cayenne pepper or add a dash of hot sauce.
  • Try coating the plantains in a mixture of flour and cornmeal for a crispy crust.
  • Replace the vegetable oil with coconut oil for a subtle coconut flavor.
  • Add diced bell peppers or scotch bonnet peppers to the marinating mixture for a bit of heat and color.
  • For a healthier option, bake the marinated plantains in the oven instead of frying them.
  • Serve the kelewele with a side of peanut or cashew sauce for dipping.

Recipe overview

Kelewele is a popular Ghanaian snack made from ripe plantains that are marinated in a spicy mixture, then deep-fried until golden and crispy. This mouthwatering delicacy is known for its sweet, spicy, and savory flavors, making it a favorite among locals and tourists alike. This recipe provides a simple and straightforward process of making Kelewele at home. In just a few steps, you'll be able to enjoy this delicious, aromatic, and flavorful snack. Whether you're serving it as an appetizer, a side dish, or a snack, Kelewele is sure to be a hit!

Common questions

  1. Can I use ripe bananas instead of plantains?
    No, Kelewele is traditionally made with ripe plantains, not bananas. Plantains have a different texture and flavor that is key to the dish.
  2. What can I serve Kelewele with?
    Kelewele is commonly served as a snack or side dish. It pairs well with grilled meat, fried chicken, or can be enjoyed on its own.
  3. Can I adjust the level of spiciness?
    Yes, you can adjust the amount of cayenne pepper used to suit your taste preferences. Increase or decrease the amount based on how spicy you want the Kelewele to be.
  4. Can I bake Kelewele instead of frying it?
    While traditionally Kelewele is deep-fried, you can try baking it as a healthier alternative. Preheat your oven to 400°F (200°C), place the marinated plantains on a baking sheet lined with parchment paper, and bake for about 20-25 minutes or until golden brown and crispy.
  5. Can I make Kelewele in advance?
    Kelewele is best enjoyed fresh and crispy. While you can prepare the spice mixture in advance, it is recommended to fry the plantains just before serving for the best taste and texture.

Serving dishes and utensils

  • Knife - For peeling and cutting the plantains.
  • Bowl - To mix the spices with the plantains.
  • Frying Pan - To fry the plantains in hot oil.
  • Slotted Spoon - To remove the fried plantains from the oil.
  • Paper Towels - To drain excess oil from the fried plantains.

Origin stories

Kelewele is a beloved street food in Ghana, touted as the West African version of French fries. This spicy, sweet treat is traditionally enjoyed in the evening, acting as a perfect companion to a starlit night. Street vendors typically prepare Kelewele by frying the spiced plantains until they're crispy and golden, perfuming the air with an irresistible aroma. The dish is often enjoyed with peanuts, offering a delightful contrast between the crunchiness of the nuts and the soft, sweet plantains. It's a testament to the Ghanaian culinary tradition, where simple ingredients are elevated through careful preparation and an understanding of balance, transforming humble plantains into a dish that is more than just the sum of its parts.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.