Name: Kelewele: Spicy Fried Plantains
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Africana occidental
Ingredients: 4 piece Plantain firm but with yellow skins and black spots; 25 g Ginger peeled and chopped; 2 clove Garlic peeled; 0.25 piece Red onion in pieces; 1 tbsp Bottled lime juice freshly squeezed; 1 tsp Ground cayenne pepper adjust to family taste; 0.25 tsp ground clove just a generous pinch, it's potent; 0.25 tsp Nutmeg optionally freshly grated; 1 tsp Salt fine; 500 ml Vegetable oil for frying; 80 g Peanut unshelled, for serving

Kelewele: Spicy Fried Plantains

In Accra, kelewele fills the air with the scents of ginger, chili, and ripe plantains sizzling in hot oil. I’m Amara, and for me, this treat embodies the joy of West Africa: bought on the street, shared with peanuts, and always sparking conversation. This version works well at home because it cuts the plantain into even pieces, uses a fresh spice paste, and controls frying at 175 °C for caramelized edges without being greasy. The result is sweet, spicy, and golden, perfect as a family snack or a side dish with rice, beans, or roasted chicken.

Chef tips

If you don’t have cayenne, use ground árbol chili in a smaller amount; it should be spicy but not overpower the sweetness of the plantain.
Avoid overly soft or blackened plantains: they break apart in the oil and absorb grease.
Don’t overcrowd the pot; if the temperature drops too low, the kelewele will be oily instead of caramelized.
To store, refrigerate for up to 2 days and reheat in an air fryer or oven at 190 °C for 6 to 8 minutes.