Ghanaian
Kelewele
Kelewele is Ghana’s beloved spicy fried ripe plantain, cut into small cubes and coated with a fragrant ginger-pepper spice paste. It is best served hot with roasted groundnuts, with crisp edges and a soft, sweet center.
Watch it madeChefabbys · 1:16
Ingredients
- Very ripe plantains2 large
- Fresh ginger, peeled and chopped2 tbsp
- Small onion, chopped1/4
- Garlic clove1
- Scotch bonnet pepper1/2 to 1
- Ground red pepper or cayenne1/2 tsp
- Ground anise seed1/2 tsp
- Ground cloves1/8 tsp
- Ground calabash nutmeg or regular nutmeg1/8 tsp
- Salt3/4 tsp
- Vegetable oil, for deep frying2 cups
- Roasted groundnuts, to serve1/3 cup
Method
- Peel the ripe plantains and cut them into bite-size cubes or angled chunks, about 2 cm wide.
- Pound or blend the ginger, onion, garlic, and Scotch bonnet into a rough paste, adding 1 teaspoon of water only if needed to move the blades.
- Stir the ground red pepper, anise seed, cloves, calabash nutmeg, and salt into the ginger paste.
- Add the spice paste to the plantain pieces and toss gently until every piece is well coated.
- Let the seasoned plantain sit for 10 minutes so the spice mixture clings and flavors the plantain.
- Heat the oil in a deep pot over medium-high heat until hot but not smoking, about 175°C.
- Fry the plantain in small batches, turning often, until deep golden brown with caramelized edges, 4 to 6 minutes per batch.
- Lift out with a slotted spoon and drain on a rack or paper towel, then repeat with the remaining plantain.
- Serve the kelewele hot with roasted groundnuts on the side or scattered over the top.
Common questions
Can I substitute the Scotch bonnet if I want less heat?
Yes. Use half a jalapeño or serrano for milder heat, or replace it with a pinch more cayenne if you only want spice without fresh chile flavor. Keep the ginger and onion for the classic aromatic base.
How long should I let the plantain sit with the spice paste before frying?
About 10 minutes is enough. That gives the seasoning time to cling without making the plantain too wet. If you wait much longer, the pieces can soften and brown less evenly when fried.
What are the most common mistakes when making kelewele?
The biggest mistakes are under-ripe plantains, too much water in the paste, overcrowding the pan, and oil that isn’t hot enough. Any of these can make the kelewele soggy instead of crisp and caramelized.
How do I store leftovers and reheat them without losing texture?
Store cooled kelewele in an airtight container in the fridge for up to 2 days. Reheat in a hot oven or air fryer at 200°C until hot and crisp again. Avoid microwaving, which makes them soft.
What’s the best way to serve kelewele?
Serve it hot, right after frying, with roasted groundnuts sprinkled on top or on the side. It also works as a snack, party food, or side dish with grilled fish, beans, or fried eggs.