Name: Kelewele: Spiced Fried Plantain
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 a yellow skin and black spots; 25 g Ginger peeled and chopped; 2 clove Garlic peeled; 0.25 piece Red onion in chunks; 1 tbsp Bottled lime juice freshly squeezed; 1 tsp Ground cayenne pepper adjust to family taste; 0.25 tsp Nutmeg optionally freshly grated; 1 tsp Salt fine; 500 ml Vegetable oil for frying; 80 g Peanut peeled, for serving

Kelewele: Spiced Fried Plantain

In Accra, kelewele fills the afternoon with the aroma of ginger, chili, and ripe plantains sizzling in hot oil. I’m Amara, and for me, this bite captures the joy of West Africa: it’s bought on the street, shared with peanuts, and always sparks conversation. This version works 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 side dish alongside rice, beans, or roasted chicken.

Chef tips

If you don’t have cayenne, use ground árbol chili in smaller amounts; it should be spicy but not overpower the sweetness of the plantain.
Avoid overly soft or dark plantains: they break in the oil and absorb grease.
Don’t crowd the pot; if the temperature drops too much, the kelewele will be greasy 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.