Ghanaian Kelewele (Spiced Fried Plantain)

About This Recipe

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.

Ingredients

Serves 4

• 4ripe plantains(peeled and cubed)
• 2 tbspgrated fresh ginger
• 2scotch bonnet peppers(minced)
• 1 tspground cloves
• 1 tspground nutmeg
• 1 tspfine sea salt
• 2 tbspcornstarch
• 500 mlneutral oil(for frying)
• 3 tbsproasted peanuts(to serve)

Instructions

1. 1

   Marinate the plantain

   Toss the plantain cubes with grated ginger, minced scotch bonnet, cloves, nutmeg and salt. Let marinate for at least 20 minutes.

2. 2

   Add cornstarch

   Just before frying, toss the marinated plantain with cornstarch to lightly coat.

3. 3

   Heat the oil

   Heat oil to 175°C (350°F) in a deep pot.

4. 4

   Fry

   Fry the plantain cubes in batches for 3 to 4 minutes until deeply golden and caramelized at the edges.

5. 5

   Drain

   Drain on paper towels.

6. 6

   Serve

   Serve hot, traditionally with roasted peanuts on the side.

Variations

• •

  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.

Storage

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.

Frequently Asked Questions