Ripe plantain cubes marinated in ginger, chili and warming spices, then fried until caramelized and crisp at the edges.
Ghanaian Kelewele is a real, traditional Ghanaian dish, known as Spiced Fried Plantain. Ripe plantain cubes marinated in ginger, chili and warming spices, then fried until caramelized and crisp at the edges.\n\nKelewele is a beloved Ghanaian street food, its bold ginger and chili marinade reflecting the country's love of assertive spicing, traditionally sold from roadside stalls, often paired with roasted peanuts.\n\nThe result is a dish worth making on its own merits: it rewards patience with the technique and delivers real, specific flavor rooted in Ghanaian home cooking, not a generic stand-in for a search term.
Serves 4
Toss the plantain cubes with grated ginger, minced scotch bonnet, cloves, nutmeg and salt. Let marinate for at least 20 minutes.
Just before frying, toss the marinated plantain with cornstarch to lightly coat.
Heat oil to 175°C (350°F) in a deep pot.
Fry the plantain cubes in batches for 3 to 4 minutes until deeply golden and caramelized at the edges.
Drain on paper towels.
Serve hot, traditionally with roasted peanuts on the side.
Use very ripe, sweet plantains with plenty of black spots on the skin — under-ripe plantains won't caramelize properly and will taste starchy.
Toss with cornstarch only right before frying for the best crisp exterior.
Adjust the amount of scotch bonnet to control the heat level to your preference.
Add a pinch of ground ginger and cinnamon for a slightly different warming spice profile.
Serve alongside fried fish or shrimp for a heartier snack plate.
A less spicy version reduces or omits the scotch bonnet for those sensitive to heat.
Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop or in the microwave with a splash of water or stock to loosen the texture.
Kelewele is a beloved Ghanaian street food, its bold ginger and chili marinade reflecting the country's love of assertive spicing, traditionally sold from roadside stalls, often paired with roasted peanuts.
Very ripe plantains with mostly black or heavily spotted yellow skin are ideal — they're much sweeter and caramelize beautifully compared to green or barely ripe ones.
The oil may not have been hot enough, or the cornstarch coating was skipped — both help create the characteristic crisp exterior.
Habanero peppers are the closest substitute in both heat level and fruity flavor.
Per serving (220g / 7.8 oz) · 4 servings total
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