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Kelewele
Spiced fried plantain cubes seasoned with ginger, chilli and spices — Ghana's most popular street snack.
Prep
15 min
Cook
15 min
Servings
4
Difficulty
Easy
4.8
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Spiced fried plantain cubes seasoned with ginger, chilli and spices — Ghana's most popular street snack.
Kelewele is one of Ghana's most beloved street foods — ripe plantain cut into chunks, tossed in a fragrant spice blend of ginger, chilli and sometimes anise, then deep-fried until crisp outside and sweet-soft within. It is sold by roadside vendors in the evening and is eaten as a snack, side dish or late-night treat. The spicing is what elevates kelewele above simple fried plantain.
Serves 4
Peel plantains and cut into irregular chunks about 3 cm.
Mix ginger, chilli, anise, cloves and salt into a paste. Toss plantain chunks in the spice mixture to coat evenly.
Let seasoned plantain rest 10 minutes for spices to penetrate.
Heat oil to 175°C. Fry plantain in batches for 3–4 minutes per side until deeply golden.
Drain on paper towels and serve immediately. Great with roasted groundnuts or as a side to grilled fish.
The riper the plantain, the sweeter and better the kelewele.
Don't overcrowd the pan or the plantain will steam instead of fry.
A few tablespoons of water in the spice paste helps it stick to the plantain.
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 dried chilli flakes for extra heat.
Some regions add ground nutmeg or cinnamon to the spice blend.
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 immediately. Reheat in an air fryer for 3 minutes to restore crispness.
Kelewele is a staple of Ghanaian street food culture, particularly in Accra. Evening vendors sell it alongside groundnuts as a popular after-work snack.
Standard yellow plantains work but are less sweet. Avoid green plantains — they are too starchy and will not have the right texture.
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.
Authenticity sits on a spectrum — what matters more is honoring the technique and balance of flavors. If the dish tastes harmonious and respects how cooks in its home region would build it, you're on solid ground.
Per serving · 4 servings total
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