Kelewele

Name: Kelewele
Cook time: 40 min
Total time: 40 min
Yield: 4 servings
Cuisine: West African
Ingredients: 4 Plantains, ripe (yellow with black spots); peeled and cut into chunky bite-size pieces; 1 small Onion, grated (about 50 g); 2 tbsp Ginger, fresh, grated (about 30 g); 2 cloves of Garlic, minced; 1 1/4 tsp Cayenne Pepper, to taste; 1/2 tsp Ground Cloves; 1/4 tsp Ground Nutmeg; 1 tsp Salt; 1 tbsp Water, to loosen the spice paste; 750ml Vegetable Oil, for deep-frying

Kelewele is a fragrant Ghanaian snack of sweet ripe plantain cubes tossed in warm spices and fried until caramelized and crisp at the edges. Sweetness from the plantains balances the heat of cayenne and the aromatic warmth of ginger, cloves, and nutmeg for a deeply satisfying bite. Serve hot as a street-food style snack or a spicy side dish.

Kelewele is a fragrant Ghanaian snack of sweet ripe plantain cubes tossed in warm spices and fried until caramelized and crisp at ... Show more

Traditional West African Recipe

Health Grade

C- · Balanced

Rating

4.3

Time

40 min

Price

0,61 €

Calories

278 kcal

vegan

budget

low calorie

quick

easy

gluten free

Method

Cut and grate

Peel the ripe plantains, then cut them into chunky bite-size pieces so they fry evenly. Grate the small onion, grate the fresh ginger, and mince the garlic as finely as you can; the finer the aromatics, the better they cling to the plantains.

Mix the spice paste

In a bowl, stir together the grated onion, ginger, and garlic with the cayenne pepper, ground cloves, ground nutmeg, salt, and water until you have a thick, spoonable paste. It should cling to the plantains without running off; if it looks too stiff, add a few more drops of water.

Marinate

Add the plantain pieces to the bowl and toss gently until every piece is coated in the spice paste. Cover and let them sit for 15 minutes so the flavors sink in, and use that time to warm the vegetable oil in a deep, heavy pot over medium-high heat until it shimmers and a small piece of plantain sizzles right away.

Deep-fry

Fry the plantains in small batches, turning them gently, until they are deep golden brown and crisp at the edges, about 4 minutes per batch. Lift them out with a slotted spoon and drain them on a paper towel-lined plate.

Serve

Transfer the kelewele to a serving plate and serve immediately while they are hot, crisp, and fragrant.

Ingredients

Method

For 4 servings

Adjust servings

4 Plantains, ripe (yellow with black spots); peeled and cut into chunky bite-size pieces
1 small Onion, grated (about 50 g)
2 tbsp Ginger, fresh, grated (about 30 g)
2 cloves of Garlic, minced
1 1/4 tsp Cayenne Pepper, to taste
1/2 tsp Ground Cloves
1/4 tsp Ground Nutmeg
1 tsp Salt
1 tbsp Water, to loosen the spice paste
750ml Vegetable Oil, for deep-frying

Nutrition

Per Serving.

Calories

278 kcal

14% of Daily kcal

Protein

2.4 g

5% RDI

Fat

11 g

1.7g sat fat

Carbs

48 g

17% RDI

Sugar

21 g

42% RDI

Fiber

4.3 g

14% RDI

Salt

1.5 g

30% RDI

Quality Profile

Scored against dietary guidelines.
Tap rows for a deeper breakdown.

Composite score - weighted by current nutrition science

C- · 5.7 / 10

Comments

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Ingredients

For 4 servings

Adjust servings

4 Plantains, ripe (yellow with black spots); peeled and cut into chunky bite-size pieces
1 small Onion, grated (about 50 g)
2 tbsp Ginger, fresh, grated (about 30 g)
2 cloves of Garlic, minced
1 1/4 tsp Cayenne Pepper, to taste
1/2 tsp Ground Cloves
1/4 tsp Ground Nutmeg
1 tsp Salt
1 tbsp Water, to loosen the spice paste
750ml Vegetable Oil, for deep-frying

Kelewele

Method

Cut and grate

Mix the spice paste

Marinate

Deep-fry

Serve

Ingredients

Method

Nutrition

Calories

Protein

Fat

Carbs

Sugar

Fiber

Salt

Quality Profile

Comments

Ingredients

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