Kelewele
Ginger-spiced, golden fried plantain cubes with a sweet, hot bite.
- Total time
- 30 min
- Serves
- 4
- Level
- Easy
Kelewele is Accra's favourite evening snack, sold from roadside stalls with roasted peanuts. Ripe plantain is tossed in fresh ginger, pepper and spices, then fried until caramelised at the edges and soft inside.
Ingredients
- 4 ripe plantains (yellow with black spots)
- 1 inch fresh ginger, grated
- 1 tsp ground cayenne pepper or 1 small scotch bonnet, minced
- 1/2 tsp ground cloves or anise (optional)
- 1 small onion, grated
- 1/2 tsp salt
- Vegetable oil for frying
- Roasted peanuts, to serve
Method
- 01
Peel the plantains and cut into 1-inch cubes.
- 02
In a bowl, mix the ginger, pepper, onion, salt and any extra spices into a rough paste.
- 03
Toss the plantain cubes in the paste until well coated. Rest for 10 minutes.
- 04
Heat 2 inches of oil to medium-high. Fry in batches for 3 to 4 minutes until deep golden with dark edges.
- 05
Drain on paper towels and serve hot with roasted peanuts.
Kitchen tips
- Use plantains that are very ripe, but still firm enough to cube neatly.
- Do not crowd the pan. Overcrowding steams the plantain instead of crisping it.
- An air fryer at 200C for 12 to 15 minutes works if you want less oil.
Cooking abroad?
Frozen plantain from the African or Latin aisle is a good back-up when fresh ones are green.
