Kelewele is a popular Ghanaian street food and side dish made from ripe plantains that are spiced, fried, and caramelized to perfection. This flavorful treat is marinated with a blend of ginger, garlic, cayenne pepper, and other spices, giving it a delightful balance of sweet, spicy, and savory notes. Often sold by roadside vendors, Kelewele is a beloved snack in Ghana, commonly enjoyed on its own or paired with dishes like Red Red or grilled meats. Its vibrant golden hue and aromatic spices make it an irresistible comfort food.
Ingredients (Serves 4)
- 3 ripe plantains (yellow with some black spots for sweetness)
- 1-inch piece of ginger, grated
- 2 cloves garlic, minced
- 1 tsp cayenne pepper (adjust for spice preference)
- 1/2 tsp ground nutmeg
- 1/2 tsp ground cloves (optional)
- 1 tsp salt
- 1 tbsp onion powder (or 1 small onion, blended)
- 1 tsp lemon juice (optional, for a tangy kick)
- Vegetable oil (for frying)
- Optional: Ground peanuts or roasted peanuts for serving
Instructions
- Prepare the Plantains:
- Peel the plantains by cutting off the ends and slicing the skin lengthwise to remove it. Cut the plantains into bite-sized chunks or 1-inch cubes.
- Make the Marinade:
- In a large bowl, mix the grated ginger, minced garlic, cayenne pepper, nutmeg, cloves (if using), salt, onion powder, and lemon juice (if using). Stir to form a paste.
- Marinate the Plantains:
- Add the plantain chunks to the bowl and toss to coat evenly with the spice mixture. Let them marinate for 15-30 minutes to absorb the flavors.
- Fry the Kelewele:
- Heat about 1/2 inch of vegetable oil in a skillet over medium-high heat. The oil is ready when a small piece of plantain sizzles on contact.
- Fry the plantain chunks in batches, ensuring not to overcrowd the pan. Cook for 2-3 minutes per side, or until golden brown and caramelized.
- Remove with a slotted spoon and drain on paper towels.
- Serve:
- Serve the Kelewele hot as a snack or side dish. Optionally, sprinkle with ground peanuts or serve with whole roasted peanuts for added crunch.
Tips
- Spice Level: Adjust the cayenne pepper to your taste. For extra heat, add a pinch of Scotch bonnet pepper.
- Plantain Ripeness: Use ripe but firm plantains for the best texture—too soft, and they’ll turn mushy when fried.
Enjoy your spicy and sweet Kelewele!
