📝 About This Recipe
Kelewele is a beloved Ghanaian street food classic that transforms humble plantains into a sensory explosion of heat, sweetness, and spice. Marinated in a pungent blend of fresh ginger, garlic, and hot peppers, these golden nuggets are deep-fried until the natural sugars caramelize into a sticky, irresistible crust. It is a soul-warming dish that perfectly captures the vibrant spirit of West African plant-based cuisine, offering a complex flavor profile that is both comforting and exhilarating.
🥗 Ingredients
The Plantains
- 4 large Ripe Plantains (Yellow with black spots; soft but not mushy)
- 3 cups Vegetable Oil (For deep frying; can use peanut or canola oil)
The Aromatic Spice Paste
- 3 inch piece Fresh Ginger (Peeled and roughly chopped)
- 1/2 medium Red Onion (Roughly chopped)
- 3 pieces Garlic Cloves (Peeled)
- 1-2 pieces Habanero or Scotch Bonnet Pepper (Stemmed; use 1 for medium heat, 2 for authentic spice)
- 2 tablespoons Water (To help with blending)
Dry Spices & Seasoning
- 1/2 teaspoon Ground Cloves (Essential for the signature Kelewele aroma)
- 1/4 teaspoon Ground Nutmeg (Freshly grated is best)
- 1/2 teaspoon Smoked Paprika (For color and depth)
- 1/4 teaspoon Ground Cinnamon (Adds a subtle warmth)
- 1 teaspoon Sea Salt (Adjust to taste)
- 1/4 teaspoon Cayenne Pepper (Optional, for extra kick)
Garnish
- 1/4 cup Roasted Peanuts (Unsalted, for serving)
- 1 tablespoon Fresh Cilantro or Parsley (Optional, for a pop of color)
👨🍳 Instructions
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1
Start by preparing the spice paste. In a blender or food processor, combine the chopped ginger, red onion, garlic cloves, and peppers with 2 tablespoons of water.
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2
Pulse until the mixture forms a smooth, thick paste. If you prefer a more rustic texture, you can use a mortar and pestle to grind these ingredients.
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3
Transfer the aromatic paste to a large mixing bowl. Stir in the ground cloves, nutmeg, smoked paprika, cinnamon, sea salt, and cayenne pepper until well combined.
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4
Prepare the plantains: cut off both ends of each plantain, slit the skin lengthwise, and peel it away. The plantains should be yellow with plenty of black spots—this ensures the perfect sugar content.
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5
Cut the plantains into bite-sized cubes or diagonal slices, roughly 1/2 inch thick. Avoid cutting them too small or they may become overly mushy when frying.
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6
Add the plantain pieces to the bowl with the spice marinade. Use a spatula or your hands to gently toss them, ensuring every piece is thoroughly and evenly coated. Let them marinate for 15-20 minutes at room temperature.
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7
In a deep frying pan or heavy-bottomed pot, heat the vegetable oil over medium-high heat until it reaches approximately 350°F (175°C).
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8
Test the oil by dropping in a small piece of plantain; if it sizzles and rises to the surface immediately, the oil is ready.
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9
Carefully add the plantains to the hot oil in batches. Do not overcrowd the pan, as this will drop the oil temperature and result in greasy plantains.
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10
Fry for 3-5 minutes, turning occasionally with a slotted spoon. You are looking for a deep golden-brown color and slightly charred, caramelized edges.
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11
Once the plantains are dark gold and crispy on the outside but tender on the inside, use a slotted spoon to remove them from the oil.
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12
Drain the fried plantains on a plate lined with paper towels to remove any excess oil.
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13
While still hot, sprinkle with an extra pinch of sea salt if desired.
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14
Serve immediately in a bowl or on a platter, garnished with a handful of roasted peanuts for that classic Ghanaian touch.
💡 Chef's Tips
Choose plantains that are 'perfectly ripe'—the skin should be more black than yellow for the best sweetness. Don't skip the cloves; they provide the unique, earthy fragrance that defines authentic Kelewele. If the plantains are browning too fast, lower the heat slightly to ensure the inside cooks through without burning the sugar in the marinade. For a healthier version, you can air-fry these at 380°F for 12-15 minutes, tossing halfway through, though the texture will be less traditional. Avoid marinating for longer than 30 minutes, as the salt will draw out too much moisture and make the plantains soft.
🍽️ Serving Suggestions
Serve as a side dish to Jollof Rice or Waakye for a complete West African feast. Pair with a cold glass of Hibiscus tea (Bissap) to balance the heat of the spices. Enjoy as a stand-alone snack with a side of crunchy roasted peanuts. Use as a vibrant appetizer for a dinner party, served in small bamboo cones. Pairs beautifully with a simple avocado salad to add a creamy contrast to the spicy fried fruit.