Kelewele is spicy fried plantain, a delicious and moreish street food which is popular in Ghana. This dish is like dodo (fried plantain), which is popular in Africa and the Caribbean, but the addition of spices gives a kick, which takes the taste of kelewele up a notch.
Kelewele is a good way to use up dark over-ripe plantain and is very easy and quick to prepare. The combination of the sweetness from the plantain with the savoury spices in this Ghanaian street food gives an amazing depth of flavour, characteristic of African dishes.
This spicy fried plantain dish does not require a huge list of ingredients and is suitable for vegetarians and vegans. For plantain lovers, it can easily be a replacement for dodo (fried plantain) as a side dish to rice or beans. It is also great, served with roasted peanuts as a snack or appetizer; which is how I like my kelewele.
How To Make Kelewele
Traditionally, kelewele is prepared by mixing plantain with spice paste before frying, but dry spice mix works as well. I used dry spices for my recipe for convenience reasons.
Kelewele spice mix depends on regional and individual preferences; I have kept it to a basic combination of garlic, ginger and chilli, which is what most traditional recipes call for.
Be careful not to mash the plantain when mixing the spices in. Make sure you mix and stir gently with a wooden spoon.
To fry kelewele, you need enough oil to keep the plantain cubes floating. If the cubes touch the bottom of the pan, it could lead to sticking, then, burning. You want the plantain cubes to be crispy on the outside, but soft on the inside.
Kelewele - Spicy Fried Plantain
- 1 Plantain ripe
- 1 teaspoon Ginger powder
- 1 teaspoon Garlic powder
- ½ teaspoon Chilli flakes
- Salt to taste
- 200 ml Oil for frying
- Cut off the ends of the plantain and make a cut into the skin with a knife.
- Remove the skin and cut the plantain into bite size cubes.
- Add the plantain, ginger, garlic, chilli and some salt in a bowl.
- Stir the plantain and spices gently with a wooden spoon so the spices coat the cubes.
- Heat the oil in a shallow pan and pour in the plantain when it becomes hot.
- Stir the plantain in the oil regularly to prevent sticking. When the colour becomes golden, remove from the oil with a slotted spoon.