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Recipe Wednesday: Kelewele (fried plantain)

By Fareeda Abdul Aziz
Recipe Wednesday: Kelewele (fried plantain)
Recipe Wednesday: Kelewele (fried plantain)
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Kelewele is a sweet and spicy Ghanaian snack made with sweet riped plantain.

Kelewele is a popular Ghanaian Street food. It is so enjoyable that it is not only served as a snack but can also be served as a side dish to 'Red Red' or Ghana Jollof.

A classic serving of Kelewele comes with peanuts.

Kelewele is essentially just fried plantains that have been seasoned with a variety of spices.

If you’re familiar with African cuisine in general you will know that many countries have their own versions of fried plantains.

But the traditional Ghanaian 'Kelewele' fried plantains are in a world of their own. I’ve always loved buying these from street vendors across the city, so much so that I learned the recipe and made them for myself.

Below is an easy Kelewele recipe anyone can make.

READ ALSO: Recipe Wednesday: Gobe (Beans and Gari)

6 Ripe Plantains
1/2 piece Raw Ginger
1/2 White Onion
2 cloves Garlic
1 tsp Nutmeg
1 tsp Cayenne Pepper
1 tsp Anise Seed
1 tsp Salt
Oil for frying

1. Using a sharp knife, cut a shallow line down the length of the plantain and peel back the skin.
2. Chop the plantain into small cubes of about 1-inch size.
3. Grate the ginger into a large bowl then add chopped garlic and chopped onions.
4. Now in the bowl blend in your cayenne pepper, anise seed, nutmeg, and salt. Mix well.
5. Next, add in your plantain cubes and toss to coat in the spice mix. Leave to rest for 30 minutes.

6. In a deep skillet, add enough oil to slightly submerge the plantains and heat to 350 degrees F.
7. Separate the plantain into batches so that each lot can fry without touching one another. This is crucial to achieving the right texture.
8. Now for each batch, add into the skillet to brown, turning once during the process. It should take about 5 minutes per batch.
9. Use a strainer ladle to remove the plantains from the pan and rest on a plate covered with paper towels.
10. Lightly dab the plantains with paper towels to soak up any excess oil and serve immediately.