Ghanaian Kelewele
Golden cubes of sweet ripe plantain tossed in fiery ginger, garlic, and aromatic spices, then fried until beautifully caramelised.
- Prep
- 20 min
- Cook
- 15 min
- Total
- 35 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 310 kcal
Equipment
- •Large mixing bowl
- •Deep frying pan
- •Slotted spoon
- •Kitchen paper
Nutrition
Per serving, approximate
- Calories
- 310 kcal
- fat
- 10 g
- carbs
- 58 g
- fibre
- 5 g
- protein
- 3 g
- calories
- 310 kcal
Instructions
- 1
Trim both ends off the plantains and slit the skin lengthwise to peel them.
- 2
Cut the peeled plantains diagonally into 2cm bite-sized chunks.
- 3
Combine the grated ginger, garlic, grated onion, Scotch bonnet, and salt in a bowl.
- 4
Stir in the cayenne pepper, ground cloves, and ground nutmeg to form a fragrant paste.
- 5
Add the plantain chunks to the bowl and toss thoroughly until evenly coated.
- 6
Rest the seasoned plantain at room temperature for 10 minutes to absorb the spices.
- 7
Pour the vegetable oil into a deep frying pan and place on medium-high heat.
- 8
Heat the oil to 180°C until a cube of plantain sizzles immediately when dipped.
- 9
Fry the plantain chunks in batches for 4 to 5 minutes, turning occasionally.
- 10
Remove when deep golden brown with glossy, caramelised edges using a slotted spoon.
- 11
Drain the fried plantain on kitchen paper and serve piping hot.
Chef's tips
Always choose very ripe plantains with soft flesh and black skins for the sweetest flavour and sticky texture. Do not overcrowd the frying pan, as this drops the oil temperature and makes the fruit greasy rather than crisp.
Ingredient substitutions
- Scotch bonnet chilli → mild red chilli or 1/2 tsp extra cayenne pepper
- vegetable oil → sunflower oil or groundnut oil
Storage
Keep cooled leftovers in an airtight container in the fridge for up to two days.
Reheating
Reheat on a baking tray in a fan oven at 180°C for 6 to 8 minutes to restore crispness.
Common mistakes to avoid
- •Using green or firm yellow plantains which yield a dry, savoury texture rather than sweet caramelisation.
- •Frying in oil that is too hot, which burns the spice paste before the fruit cooks through.
- •Skipping the brief resting time, preventing the spices and salt from penetrating the fruit.
Serving suggestions
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