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Kelewele
Ghana
Evening street food across Ghana. The caramelised sugar of overripe plantain is unmatched.
Ghanaian spiced fried plantain — ripe plantain cut into pieces, marinated in ginger, scotch bonnet and spices, then deep-fried until caramelised. Sold from every street corner.
Prep
15 mins
Cook
15 mins
Difficulty
Easy
Calories
445 kcal
Serves
4
Calories are an estimate based on ingredients used
Ingredients
3very ripe plantains, peeled and cubed
2 tspground ginger
1scotch bonnet, minced
1 tspanise seeds
1 tspsalt
oilfor deep frying
Method
1
Mix plantain with ginger, scotch bonnet, anise and salt. Leave 20 minutes.
2
Deep-fry at 175°C until dark golden, about 5 minutes.
3
Drain. Serve immediately — kelewele is at its best the moment it comes from the oil.
Chef's Tip
Plantains must be very ripe — unripe plantain is starchy and won't caramelise.
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Some recipe photos courtesy of Openverse and Wikimedia Commons contributors, used under Creative Commons licenses.