Ghanaian street-food classic — ripe plantain cubes marinated in ginger, Scotch bonnet and spices, then deep-fried until caramelised and irresistible.
Kelewele is the quintessential Ghanaian street snack, sold by vendors from dusk onwards in cities and towns throughout the country. Very ripe plantain — almost black-skinned — is cubed and coated in a fragrant marinade of ground ginger, crushed Scotch bonnet, cloves, anise and salt before being deep-fried in palm or vegetable oil. The result is a snack that is simultaneously crispy, caramelised, fiery and sweet. It is eaten on its own, served alongside roasted peanuts, or used as a side dish with groundnut soup. The dish requires just a few ingredients but demands confidence with hot oil and very ripe plantain.
Serves 4
In a bowl, combine the grated ginger, minced Scotch bonnet, cloves, anise, cinnamon and salt. Mix well to form a coarse paste.
Add the plantain cubes to the bowl and toss gently until each piece is evenly coated in the spice paste. Leave to marinate for 10 minutes.
Pour the vegetable oil into a deep, heavy pan or wok and heat to 175°C (350°F). Test by dropping in a small piece of plantain — it should sizzle immediately and float to the surface.
Carefully lower the plantain cubes into the hot oil in batches — do not crowd the pan. Fry for 4–5 minutes, turning occasionally, until deep golden brown and caramelised on all sides. The sugars in very ripe plantain will caramelise quickly.
Very ripe plantain caramelises fast — watch carefully and keep the heat moderate to prevent burning.
Remove with a slotted spoon and drain on a wire rack or kitchen paper. Serve immediately with roasted peanuts on the side.
The riper the plantain, the sweeter and more caramelised the kelewele will be. Look for almost black skins.
Fry in batches so the oil temperature doesn't drop — crowding leads to soggy plantain.
Serve within minutes of frying; kelewele loses its crunch quickly.
Taste and adjust salt at the very end — flavors concentrate as liquids reduce, and a final pinch of flaky salt sharpens the whole dish.
Add a pinch of ground nutmeg or cayenne to the marinade for extra warmth.
Serve alongside fried fish and spiced rice for a full Ghanaian street-food meal.
Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.
Spicier: add a finely chopped fresh chile or a teaspoon of crushed Aleppo/Urfa pepper to the aromatics for warm, layered heat instead of a single sharp hit.
Best eaten fresh. If you must store, keep in an airtight container at room temperature for up to 4 hours and re-crisp in an air fryer at 180°C for 3 minutes.
Kelewele is thought to have origins in the spice trade that connected West Africa with North Africa and the Middle East. Today it is synonymous with Ghanaian street culture and is particularly popular in Accra, where vendors set up stalls as the sun goes down.
You can, but the result will be starchy and less sweet. Very ripe, black-skinned plantain is essential for authentic kelewele.
Yes — spray the coated cubes with a little oil and air-fry at 200°C for 12–14 minutes, shaking halfway through. The result is slightly less caramelised but still delicious.
Yes — most of the components can be prepared up to a day in advance and refrigerated separately. Reheat gently and assemble just before serving so textures stay distinct.
Stay close to the role each ingredient plays: swap aromatics for similar ones (shallot for onion, lime for lemon), and keep the fat-acid-salt balance intact. Spice blends can usually be approximated with what's in the cupboard.
Per serving (200g / 7.1 oz) · 4 servings total
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