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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Servings: 4
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)
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.
Nutrition
Calories: 1013kcal | Carbohydrates: 3g | Protein: 2g | Fat: 113g | Saturated Fat: 54g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 42g | Sodium: 583mg | Potassium: 83mg | Fiber: 1g | Sugar: 1g | Vitamin A: 427IU | Vitamin C: 1mg | Calcium: 7mg | Iron: 0.2mg