Fried plantains are popular wherever plantains grow- Sub-Saharan Africa, Central America, the Caribbean, Southeast Asia, and a the tropical regions of South America. Kelewele is an especially popular Ghanaian dish made of fried plantains seasoned with spices.In Ghana’s capital city of Accra, kelewele is usually sold at night by street vendors and sometimes in the afternoon by women from the countryside.

Kelewele may be served as a snack, a starter, or as a side dish to main course dishes such as Jollof rice, spicy barbecued meat, tomato and peanut stews. It is made in different ways: salted or unsalted, cut into “ears”, “fingers”, diced, or fried whole.

West Africa Ghanaian Kelewele spicy fried plantains

Kelewele- Ghanaian Spicy Fried Plantains

Kelewele is easy to make and well worth the effort. The plantains are peeled, cut into chunks, and then brought to life with spices such as ginger, cayenne pepper, and salt. They are then fried, creating a crispy crusted outside with pillow-y soft insides. They make for an interesting snack, a nice topping for stews, and are a perfect hand food for cocktail parties.

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Course: Hand Food, Side Dish, Snack, Street Food

Cuisine: African, Ghana, West Africa

Prep Time: 20

Cook Time: 10

Total Time: 30

Servings:

Author: My Hungry Traveler

Equipment

Large skillet or wok
Spider scoop or slotted spoon
Large bowl

Ingredients

4 ripe Plantains, peeled (see notes) and cut into bite-sized cubes
2 tsp Cayenne pepper
1 tsp Ginger, peeled and grated
1 tsp Salt
2 tbsp Water
2 cups Palm or vegetable oil
¼ cup Peanuts, chopped (garnish)

US Customary – Metric

Instructions

Combine grated ginger, pepper, and salt in a bowl. Add water and mix everything together.
Add plantains to the bowl and mix everything together to coat.
Heat oil in a skillet or wok to 350°F (175°C). Frying plantains in uncrowded batches, fry until golden brown on both sides. Drain on paper towels and sprinkle with crushed peanuts as they come out of the skillet. Serve hot.

Notes

Peeling plantains is very different than a banana. To peel, warm plantain on the counter or in warm water. Cut off both ends. Cut a deep vertical slit. Peel plantains from the sides, not vertically like a banana.