Kelewele
Ghanaian fried ripe plantain cubes tossed in ginger, chilli and onion before they hit the oil — sweet, hot, sticky-edged street food.
Recipe by I Want Some Food · Reviewed by the editorial kitchen.
- Prep
- 15 min
- Cook
- 15 min
- Rest
- None
- Total
- 30 min
- Difficulty
- Very easy
- Spice
- Medium heat
- Cost
- Cheap nightUnder $8 USD · indicative, not a store price
About
Kelewele is ripe plantain cut into cubes, coated in a wet paste of grated ginger, cayenne, onion and salt, then deep-fried until the sugar caramelises and the edges turn dark and crisp. The spice paste is what separates it from plain fried plantain. Cloves and a little nutmeg appear in some mixes, and are optional here. The plantain should be properly ripe: yellow with plenty of black, soft to the thumb but not mushy. Served hot in a paper cone with roasted peanuts, or as a side to rice and stew.
What you'll need
9 ingredients. Tap each one once it's out on the bench.
Ingredients
- Plantain, very ripe, peeled, cut into 2 cm cubes4
- Ginger, finely grated30 g
- Cayenne pepper4.9 ml
- Onion, grated or blended½ medium
- Salt4.9 ml
- Cloves, ground (optional)2
- Nutmeg (optional)1 pinch
- Neutral oil, for frying500 ml
- Peanuts, roasted, to serve (optional)50 g
Scaling multiplies the written quantities. Baking still prefers a scale.
Steps
Step 1
Mix the ginger, onion, cayenne, salt, cloves and nutmeg into a rough wet paste. Add a tablespoon of water if it is dry.
5 min
Step 2
Toss the plantain cubes in the paste until every piece is coated. Leave 10 minutes.
10 min
Tip: Do not cut the plantain too small. Cubes under 2 cm burn before the inside goes soft.
Step 3
Heat 3 cm of oil in a wide pan to 175 °C. Fry the plantain in two batches, turning, until dark golden with blackened corners, 5 to 6 minutes a batch.
12 min175°C
Watch: The ginger and sugar burn fast. Pull the pieces when the corners go dark, not black all over.
Step 4
Drain on paper. Salt lightly and serve hot with roasted peanuts.
2 min
Nutrition
Per serving · estimate
- Calories
- 462 kcal
- Protein
- 6.2 g
- Carbs
- 69.1 g
- Fat
- 22.1 g
- Saturated fat
- 2.6 g
- Fibre
- 6.2 g
- Sugar
- 31.4 g
- Sodium
- 497 mg
Calculated from canonical ingredient data (USDA FoodData Central averages and equivalent published tables). Estimates only.
Allergens
Informational only. Not a medical guarantee. Cross-contamination happens in real kitchens.
- Peanuts
- Vegetarian
- Vegan
- Dairy-free
- Gluten-free
Adapt this recipe
The original recipe stays as it is. Personal versions are labelled. Serving changes are simple maths.
Adaptations · 0 / 15 used. Resets 13 November.
Substitutions
Cayenne → Half a scotch bonnet, blended into the paste
Fruitier heat, more Ghanaian.
Tips
- Buy plantain a week ahead and let it blacken in a paper bag. Yellow-only plantain gives a starchy, pale kelewele.
- For an oven version, toss with 2 tablespoons of oil and roast at 220 °C for 25 minutes, turning once. Less crisp, still good.
History & culture
Kelewele is evening street food in Accra and Kumasi, fried to order by women at roadside stands as the light goes. People eat it on the way home, with a handful of groundnuts. At home it is a side for jollof or a weekend treat. It is also the easiest Ghanaian dish to make anywhere.
Plantain reached West Africa from Asia more than a thousand years ago and became a staple across the forest zone. Ginger-and-chilli frying is Akan in style; chilli itself arrived via Portuguese trade in the sixteenth century. Kelewele is street food from the colonial market towns onwards.
Traditional
Provenance: Editorial adaptation.
Questions about this recipe
Answers taken from this dish's times, amounts, swaps and tips.
How long does Kelewele take?
30 min all in — 15 min prep, 15 min cook. Cook and rest follow the method. Leftover storage and optional extra waits are not included.
How many does it serve?
The recipe is written for 4 people. Scale the ingredient list on the page if you are cooking for a different number.
How hard is it?
Very easy.
How spicy is it?
Medium heat.
What allergens should I watch?
This recipe is labelled for Peanuts. Labels are informational — check the packets in your kitchen. This is not medical advice.
Does it fit a diet?
The published recipe is labelled Vegetarian, Vegan, Dairy-free, Gluten-free.
8 more questionsFewer questions
What does it cost to cook?
Cheap night — about Under $8 USD, as a grocery budget for this recipe, not a restaurant price.
What equipment do I need?
Frying pan, Mixing bowl, Spider or strainer.
How much salt do I put in?
The recipe lists Salt at 1 tsp.
What can I use instead?
Cayenne → Half a scotch bonnet, blended into the paste. Fruitier heat, more Ghanaian.
What should I watch for?
The ginger and sugar burn fast. Pull the pieces when the corners go dark, not black all over.
Any tips from this recipe?
Buy plantain a week ahead and let it blacken in a paper bag. Yellow-only plantain gives a starchy, pale kelewele. For an oven version, toss with 2 tablespoons of oil and roast at 220 °C for 25 minutes, turning once. Less crisp, still good.
Can I prepare this ahead?
Buy plantain a week ahead and let it blacken in a paper bag. Yellow-only plantain gives a starchy, pale kelewele.
Can I use an air fryer?
This method is not written for an air fryer. The core technique on the page still applies.
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