This Kelewele recipe is a popular Ghanaian food that goes with roasted groundnut or peanut. Although this fried spicy ripe plantain recipe is unique to the people of Ghana, you will find a variation across the African continent and beyond.
Kelewele is street food; you will find some at every street corner. You will find them even on restaurant menus, and it is also served at parties. This is how popular Kelewele is to Ghanaians.
This sweet and spicy fried plantain is easy to make, and all you do is peel, cut, add spices, and fry. You will find a similar fried plantain like Pisang Goreng, which is fried bananas or plantains—an Indonesian Street snack. Aloco, on the other hand, is the Ivory Coast version of Kelewele, but there are some differences in how it is made.
Variations of Kelewele Recipe
Another fried plantain recipe is tostones, which is different from Kelewele. Tostones are slices of unripe, green plantains that have been fried, smashed, and fried until crisp, while Kelewele is spicy fried ripe plantain. If you do not like spicy food, you can still enjoy these fried plantains.
What are the best Plantains for Kelewele
Ripe plantains with dark spots are the best for this recipe, but you can also use bright yellow plantains for a firmer Kelewele. The dark spot plantains absorb more spices, making them more tasty and flavorful. The traditional recipe uses darkened plantains.
Ingredients for Making Kelewele
- Ripe plantains
- Oil for frying
- Spices: nutmeg, chili pepper, gloves,
- Ginger
- Onion
- Salt
- White or black pepper
Step-by-step Instructions on How to Make Spicy Fried Ripe Plantains
Preparing the plantains: Peel plantains by cutting off both ends and slit down the side of each plantain.
Remove the plantain peel by peeling it from one side to the other.
Cut the peeled plantains into 1/4-inch-thick slices into smaller pieces and put them into a large bowl. Set aside.
Making the Spices: Blend onions, ginger, garlic, chili, gloves and white or black pepper, and salt in a blender or food processor or in an earthen bowl (asanka) with just enough water to help blend.
Combine all ingredients: pour the blended spices onto the cut plantains. Toss all the ingredients together until the spices have covered all the plantains.
Frying the Kelewele: Heat oil in a large skillet over medium-high until hot. Fry the Kelewele in batches, frequently turning, until golden brown, about 5 minutes.
Using a slotted spoon, Remove the fried ripe plantains from the pan and drain them on paper towels.
Serve and enjoy.
Other Recipes You May Like
- Fried Ripe Plantain
- South African Coffee Biscuits
- Romany Creams
- Quick Bofrot
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Happy Baking
Linda!
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Kelewele (Fried Spicy Ripe Plantain)
Equipment
- Asanka (african earthen ware bowl)
Ingredients
- 4 large ripe plantain
- ¼ onion cut into pieces
- ½ teaspoon chili pepper
- 1 teaspoon ginger
- 2 cloves garlic
- ½ teaspoon nutmeg
- 1“ teaspoon salt
- ½ teaspoon cloves
- ½ teaspoon black oer white pepper
- 2 cups oil for frying
Instructions
- Preparing the plantains: Peel plantains by cutting off both ends and slit down the side of each plantain. Remove the plantain peel by peeling it from one side to the other.Cut the peeled plantains into 1/4-inch-thick slices and cut them further into smaller pieces and put them into a large bowl. Set aside.
- Making the Spices: Blend onions, ginger, garlic, chili, gloves and white or black pepper, and salt, in a blender or food processor, or in an earthen bowl (asanka) with just enough water to help blending.
- Combine all ingredients: pour the blended spices onto the cut plantains. Toss all the ingredients together until the spices has cover all the plantains.
- Frying the Kelewele: Heat oil in a large skillet over medium-high until hot. Fry the Kelewele in batches, turning frequently with a slotted turner, until golden brown, or for about 5 minutes.
- Remove the fried ripe plantains from the pan and transfer onto a paper towel for the excess oil to drain.
- Serve with roasted peanut or as a side dish and enjoy.
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