Kelewele is one of Ghana’s most beloved street snacks—sweet plantains tossed in a bold, aromatic spice mix and fried until golden and crispy. It’s the perfect blend of sweet, spicy, and savory, with a touch of warmth from ginger and a fragrant kick from cloves or aniseed.
This dish is commonly sold in roadside stalls and night markets, served in newspaper cones or with a side of roasted peanuts. But you don’t need to be in Accra to enjoy it—you can make it right at home with just a few pantry staples.
Why You’ll Love This
- Quick & Easy: Just chop, toss, and fry. Minimal prep, big flavor.
- Perfect Snack or Side: Great on its own, or alongside rice, beans, or grilled meats.
- Naturally Gluten-Free & Vegan: All flavor, no fuss.
- Customizable: You can control the heat, sweetness, and even air-fry or roast them.
What You Need
- Ripe plantains: Not overripe and mushy, but definitely soft and spotted for sweetness.
- Ginger: Freshly grated is best, but ground works too.
- Garlic, onion, chili powder, salt
- Optional spices: Cloves, aniseed, nutmeg, or cinnamon—each adds its own twist.
- Oil for frying
Serving Suggestion
- Solo: Hot, fresh, and crispy with a sprinkle of sea salt.
- With peanuts: A classic Ghanaian pairing—sweet-spicy plantains with crunchy roasted groundnuts.
- On the side: Serve with Waakye, Jollof Rice, or grilled chicken for a full meal.
Storage
- Fridge: Best eaten fresh, but leftovers can be stored in an airtight container in the fridge for up to 2 days. Reheat in a hot oven or air fryer to crisp back up.
- Freezer: Not recommended, as the texture softens too much after thawing.
Kelewele (Spicy Ghanaian Fried Plantains)
Kelewele is a popular Ghanaian street food made by tossing ripe plantains in a spicy ginger-garlic marinade, then frying until golden and crispy. It’s sweet, spicy, and irresistibly moreish—perfect as a snack or side dish.
Servings 4 people
Ingredients
- 3 Ripe plantains (spotted, but not overly soft)
- 1 tbsp Grated fresh ginger
- 1 Minced garlic
- ½ tsp Onion powder
- ½ tsp Chili powder (or more to taste)
- ¼ tsp Salt
- Oil, for frying
Instructions
- Peel and slice the plantains into bite-sized cubes or diagonal slices.
- In a bowl, mix ginger, garlic, onion powder, chili powder, cloves (if using), salt, and water to make a thick paste.
- Add the plantains and toss until well coated. Let sit for 5–10 minutes to absorb the flavors.
- Heat oil in a frying pan over medium-high heat.
- Fry the plantains in batches until golden brown and crispy, about 4–6 minutes per side.
- Drain on paper towels and serve hot.