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.
Add dried chilli flakes for extra heat.
Some regions add ground nutmeg or cinnamon to the spice blend.
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.
Per serving · 4 servings total
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