Kelewele
Ghana's beloved street food — ripe plantain cubes spiced with ginger, chili, and cloves, then fried until caramelized and crisp outside, sweet and tender inside.
About This Recipe
Kelewele is Ghana's most beloved street snack, sold from roadside stalls after dark across Accra. The key to outstanding kelewele lies in using plantains at the perfect stage of ripeness — black-spotted yellow — which caramelize beautifully in hot oil. The spice mix varies by vendor but always includes ginger and chili; cloves and anise seeds are common. Kelewele is always served hot from the oil, usually wrapped in newspaper, and often paired with roasted groundnuts.
Ingredients
Serves 4
- 3 largeripe plantains(peeled and cubed)
- 2 tspfresh ginger(grated)
- 1 tspcayenne pepper
- 1/2 tspground cloves
- 1/2 tspsalt
- 500 mlvegetable oil(for frying)
Instructions
- 1
Season the plantain
Toss plantain cubes with ginger, cayenne, cloves, and salt. Let sit 10 minutes.
- 2
Heat the oil
Heat oil to 180°C in a deep pan.
- 3
Fry
Fry plantain cubes in batches for 3–4 minutes until golden and caramelized. Don't overcrowd the pan.
- 4
Drain and serve
Drain on paper towels. Serve hot, often alongside roasted peanuts.
Pro Tips
- →
Use very ripe plantains — the black spots mean more sugar and better caramelization
- →
Don't skip resting after seasoning
Variations
- •
Add anise seed to the spice mix
- •
Use as a side dish with jollof rice
Storage
Best eaten immediately. Reheats well in an air fryer at 200°C for 5 minutes.
History & Origin
Plantains were introduced to West Africa from Southeast Asia via Indian Ocean trade routes around 500 CE. Kelewele developed in Ghana in the 20th century as an urban street food.
Frequently Asked Questions
Can I bake kelewele?
Yes, at 200°C for 20–25 minutes, flipping halfway, but the texture won't be as crisp.
Nutrition Facts
Per serving · 4 servings total
Time Summary
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