«

»

Kelewele – Spicy Fried Plantains

Kelewele is a popular Ghanaian snack dish of fried plantains seasoned with spices. In English, it is sometimes called Hot Plantain Crisps. In Africa, kelewele is sold by street vendors, usually at night. It is sometimes served with rice and stew, peanuts, or alone as a dessert or a snack. Kelewele is also popular for breakfast.

The plantains are peeled and may be cut into chunks or cubes. Usually, ginger, cayenne pepper, and salt are the typical spices used to make kelewele. However, onions, anise, cloves, nutmeg, cinnamon, and chilli powder are also used as spices. The oil should be hot and the plantain not be too soft, or it will absorb too much oil. It is cooked until the sugar in the plantains caramelizes, with brown edges.

Kelewele - Spicy Fried Plantains
Kelewele is a popular Ghanaian snack dish of fried plantains seasoned with spices. In English, it is sometimes called Hot Plantain Crisps. In Africa, kelewele is sold by street vendors, usually at night. It is sometimes served with rice and stew, peanuts, or alone as a dessert or a snack. Kelewele is also popular for breakfast
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 4 - 6 plantains, ripe, but not past ripe, peeled and cut into bite-sized cubes
  • ½ teaspoon cayenne pepper or ½ teaspoon red pepper
  • ½ teaspoon peeled grated fresh ginger
  • 1 teaspoon salt
  • 2 tablespoons water
  • palm oil or vegetable oil (for frying)
Instructions
  1. Grind together grated ginger, pepper, and salt, then mix with water.
  2. In a glass bowl toss together the plantain cubes and spice mixture.
  3. In a deep skillet, heat oil (just deep enough to allow plantains to float) to 175°C. Fry plantains, turning once, until golden brown on both sides. (Don't try to fry them all at once; they should not touch each other while frying).
  4. Drain on absorbent paper, keep in warmed oven until all the plantains are fried. Serve kelewele immediately.

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe:  

Hi There - We notice that you have an ad-blocker
Plenty of visitors do. All we ask is that you please consider sharing us or commenting on the post as a nice gesture.
Thank you for visiting The Taste of Aussie
Your Information will never be shared with any third party.
OR
General Profile
User Information
John Doe
Professor of Botanics
Born and raised in Dublin, Ireland, John is a superior specialist in growing palms and exotic plants.
Social rating:
OR
ARE YOU READY? GET IT NOW!
Vel eros amet amet mauris a habitasse scel erisque? Vel urna dis et, placerat phasellus, diam in! Placerat nec facilisis, tortor tristique. Arcu placerat sagittis, velit lorem scelerisque egestas placerat.
Subscribe Now
Join our weekly newsletter for more great recipes
OR
Just before you go
Please consider sharing us or commenting
on the post as a nice gesture.
Thank you for visiting The Taste of Aussie
Just before you go - please share us with your friends and followers.
Thank you for visiting
The Taste of Aussie
Subscribe Now
Join our free weekly newsletter to get the best recipes and cooking information.