Street Food

Kelewele (Spiced Fried Plantain)

The Quirky Foodster Team

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Ingredients

4 ripe plantains, peeled and cubed
2 tbsp grated fresh ginger
1 tsp cayenne pepper, or to taste
1/2 tsp ground cloves
1/2 tsp salt
1 tbsp sugar (optional)
Vegetable oil, for deep-frying
Roasted peanuts, to serve

Method

In a bowl, combine the grated ginger, cayenne pepper, cloves, salt and sugar with a splash of water to form a marinade paste.
Toss the plantain cubes in the marinade, ensuring each piece is well coated, and let sit for 15-20 minutes.
Heat oil to 175°C (350°F) in a deep pot.
Fry the marinated plantain cubes in batches for 4-5 minutes until deeply golden and caramelised at the edges.
Drain on paper towels and serve hot with roasted peanuts.

Introduction: Kelewele is a wildly popular Ghanaian street snack of ripe plantain cubes marinated in ginger, pepper and warming spices before deep-frying.

Cultural Background: Kelewele is a wildly popular Ghanaian street snack of ripe plantain cubes marinated in ginger, pepper and warming spices before deep-frying. Sold from evening food carts and enjoyed with roasted peanuts, it is one of Ghana's most recognisable culinary exports.

Tips: Choose plantains that are very ripe with black spots for the best natural sweetness against the spicy marinade.

Variations: Some vendors add a pinch of ground nutmeg or anise for extra warmth; groundnut (peanut) garnish is traditional but sesame seeds are sometimes used.

Storage: Best eaten fresh; leftovers can be refrigerated for 1 day.

Reheating: Reheat in an oven or air fryer at 180°C (350°F) for 5 minutes to restore crispness.

Nutrition: Calories: 230 kcal, Protein: 2 g, Carbs: 42 g, Fat: 8 g, Fibre: 3 g

FAQs:

Q: Why is my kelewele not caramelising?

A: This usually happens if the plantains are not ripe enough; look for plantains with substantial black spotting for best results.

Q: Is kelewele very spicy?

A: Heat level is adjustable; reduce the cayenne pepper for a milder version suitable for children.