About this Dish
Ghana's beloved spiced fried plantain — ripe plantain cut into chunks, marinated in ginger, cayenne and spices, then deep fried until caramelised and fiery. Sold by kelewele sellers in the evening across Accra and other cities, eaten as a snack or side dish. The combination of the sweet plantain with the ginger heat is entirely addictive. A street food of particular joy.
IngredientsServes 4
🍌Very ripe plantains, 3 large (skin should be mostly black)
🫚Vegetable or groundnut oil, for deep frying (about 500ml)
🫚Fresh ginger, 5cm piece, peeled and finely grated
🌶️Cayenne pepper, 1 tsp (or to taste)
🧅White onion, ¼ small, grated or blended to a paste
🧂Fine salt, ½ tsp
🌿Ground cloves, ¼ tsp
✨Anise seeds or ground anise, ½ tsp (optional but traditional)
🌰Ground cinnamon, ¼ teaspoon (optional but lovely)
Method
1
Peel the plantains and cut them into chunky pieces — either diagonal slices about 2cm thick or rough cubes. The ripeness is crucial here; the blacker the skin, the sweeter and more caramelised your kelewele will be.2
In a bowl, mix together the grated ginger, grated onion, cayenne pepper, salt, ground cloves and anise if using. Add the plantain pieces and toss everything together well so each chunk is thoroughly coated. Leave to marinate for at least 15 minutes — 30 minutes is even better.3
Pour the oil into a deep saucepan or wok to a depth of about 5cm and heat over medium-high heat. To test if it's ready, drop in a small piece of plantain — it should sizzle immediately and float to the surface.4
Fry the plantain pieces in batches, being careful not to crowd the pan. Cook for about 3–4 minutes per side, turning once, until they are deep golden-brown and caramelised on the outside. The natural sugars in the ripe plantain will create a gorgeous sticky crust.5
Remove with a slotted spoon and drain on a plate lined with kitchen paper. Taste one immediately and adjust seasoning if needed — some people like extra cayenne for more fire. Serve hot as a snack on their own, or alongside grilled fish, peanuts or a cold drink just like the street sellers of Accra would.6
Serve immediately while hot and fiery. Kelewele is wonderful on its own as a snack, or served alongside roasted peanuts, grilled tilapia, or rice and beans for a proper Ghanaian meal.User Reviews
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