Kelewele

A spicy Ghanaian street snack, Kelewele is made by tossing ripe plantains in a bold mix of ginger, garlic, chili, and warm spices before deep-frying to golden perfection. The outside is crisp and caramelized, while the inside stays sweet and tender—making it the perfect side, snack, or late-night comfort.

Flavour Pairing: Groundnuts, Red Red, or Grilled Meats

Prep Time: 10 mins | Cook Time: 10–15 mins | Serves: 2–3

INGREDIENTS

3 ripe (but firm) plantains

1 tsp grated fresh ginger

1 small garlic clove, minced or crushed

½ tsp cayenne pepper or crushed chili flakes

½ tsp ground cloves (or allspice)

Salt to taste

½ small onion (optional, blended or grated)

1–2 tbsp water (to loosen spice paste if needed)

Oil for frying

DIRECTION

Prepare the Plantains

Peel the plantains and cut them into small cubes or diagonal chunks. Set aside in a mixing bowl.

Make the Marinade

In a small bowl, combine the ginger, garlic, chili, cloves, salt, and grated onion (if using). Add a little water to form a thick paste.

Season the Plantains

Toss the plantain pieces with the spice paste until evenly coated. Let them marinate for 5–10 minutes to soak in the flavors.

Fry Until Golden

Heat oil in a deep pan over medium-high heat. Once hot, carefully add the plantains in batches and fry until deep golden and crispy on the outside, turning occasionally. Remove and drain on paper towels.

What it's eaten with

Kelewele is often paired with roasted peanuts, Red Red (bean stew), or enjoyed on its own as a savory-sweet street snack. Perfect with chilled drinks or as a side to grilled meat.