Entree: Ghana – Ghanaian Street Food – Kelewele (Spicy, ginger-scented fried ripe plantains)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 15 min

Additional 15 min

Total 40 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 4 ripe plantains (yellow with black spots), about 2 lb (900 g) total
- 2 tbsp (30 ml) grated fresh ginger (about a 1½-inch (3.81 cm) piece, 7/8 oz (25 g))
- 1 small onion, finely chopped (about 2 7/8 oz (80 g))
- 1–1 1/2 tsp (5–7 g) cayenne pepper or to taste
- 1/4 tsp (0.5 g) ground cloves or 1/4 tsp (0.5 g) ground allspice
- 1 tsp (5 g) salt
- 1 tbsp (15 ml) lime juice (optional)
- 1 tsp (4 g) granulated sugar (optional, helps caramelize)
- 2–3 cups (480–720 ml) vegetable or peanut oil for deep-frying
- Optional garnish: 2 tbsp (20 g) roasted peanuts, chopped; sliced fresh chile

Show original ingredient measurements

- 4 ripe plantains (yellow with black spots), about 2 lb (900 g) total
- 2 tbsp (30 ml) grated fresh ginger (about a 1½-inch piece, 25 g)
- 1 small onion, finely chopped (about 80 g)
- 1–1 1/2 tsp (5–7 g) cayenne pepper or to taste
- 1/4 tsp (0.5 g) ground cloves or 1/4 tsp (0.5 g) ground allspice
- 1 tsp (5 g) salt
- 1 tbsp (15 ml) lime juice (optional)
- 1 tsp (4 g) granulated sugar (optional, helps caramelize)
- 2–3 cups (480–720 ml) vegetable or peanut oil for deep-frying
- Optional garnish: 2 tbsp (20 g) roasted peanuts, chopped; sliced fresh chile

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Peel the plantains and cut into 1-inch (2.5 cm) cubes or diagonal slices about 1/2-inch (1.27 cm) thick. Place the pieces in a large bowl.
2. In a small bowl combine grated ginger, chopped onion, cayenne, ground cloves or allspice, salt, lime juice, and sugar if using. Pour the spice mixture over the plantains and toss thoroughly to coat. Let marinate 10–20 minutes to allow flavors to penetrate.
3. Heat oil in a deep skillet or heavy pot to 350°F (175°C). Test with a small piece of plantain — it should sizzle immediately.
4. Fry plantain pieces in batches, careful not to overcrowd, until golden brown and caramelized, about 3–4 minutes per batch, turning as needed for even color. Remove with a slotted spoon and drain on paper towels.
5. Serve kelewele hot, sprinkled with chopped roasted peanuts or fresh chile if desired.

1. Peel the plantains and cut into 1-inch (2.5 cm) cubes or diagonal slices about 1/2-inch thick. Place the pieces in a large bowl.
2. In a small bowl combine grated ginger, chopped onion, cayenne, ground cloves or allspice, salt, lime juice, and sugar if using. Pour the spice mixture over the plantains and toss thoroughly to coat. Let marinate 10–20 minutes to allow flavors to penetrate.
3. Heat oil in a deep skillet or heavy pot to 350°F (175°C). Test with a small piece of plantain — it should sizzle immediately.
4. Fry plantain pieces in batches, careful not to overcrowd, until golden brown and caramelized, about 3–4 minutes per batch, turning as needed for even color. Remove with a slotted spoon and drain on paper towels.
5. Serve kelewele hot, sprinkled with chopped roasted peanuts or fresh chile if desired.