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West AfricanAuthentic Cuisine

Kelewele

Serves 4 to 6 Appetizer vegetarian, Appetizers

Kelewele

Kelewele hails from the bustling night markets of Accra, where the aroma of frying plantains mingles with the lively chatter of vendors and patrons alike. This dish, beloved by many, is a staple evening snack, bringing a touch of Ghanaian street food into the home kitchen. Fryers in the market don't measure by the spoonful but by instinct, crafting a balance of spice and sweetness that has been passed down through generations.

The dish's hallmark lies in its vibrant interplay of flavors — the sweet ripeness of plantains meeting the fiery kick of cayenne and the warmth of ginger. Each bite delivers a crispy exterior with a soft, yielding interior, seasoned to perfection with a pinch of fine sea salt. This home version invites you to experience the street-side delight at your own table, perfect for sharing and savoring with friends and family.

Ingredients

  • 3plantains — cubed
  • 1 tspginger
  • 1/2 tspcayenne
  • for fryingoil
  • 1/2 tspfine sea salt

Method

  1. Peel the 3 plantains and cut them into bite-sized cubes, approximately 1-inch each. This size ensures even cooking and allows the plantains to absorb the flavors thoroughly.
  2. In a mixing bowl, combine 1 teaspoon of ginger and 1/2 teaspoon of cayenne. Toss the plantain cubes in this spice mixture until each piece is well-coated. This step infuses the plantains with a robust, spicy flavor that is characteristic of Kelewele.
  3. Choose a heavy-bottomed frying pan or skillet to ensure even heat distribution. Pour in enough oil for frying, about 1 inch deep, and heat it over medium-high heat until it shimmers. This indicates the oil is hot enough to fry the plantains without them absorbing too much oil.
  4. Carefully add the spiced plantain cubes to the hot oil in batches, ensuring not to overcrowd the pan. Fry them, turning occasionally, until they are golden brown and crispy on the outside, which should take about 5-7 minutes per batch. The plantains should be tender on the inside with a caramelized exterior.
  5. Once fried, use a slotted spoon to transfer the plantains to a paper towel-lined plate to drain excess oil. This helps maintain their crispiness.
  6. Immediately sprinkle the hot plantains with 1/2 teaspoon of fine sea salt, tossing gently to ensure even distribution. The salt enhances the flavors and balances the sweetness of the plantains.
  7. Serve the Kelewele hot, ideally with a side of peanuts or as part of a larger meal. The contrast of the spicy, crispy plantains with the soft interior is best enjoyed fresh.
Cover of Authentic West African Cuisine
From the cookbook

Authentic West African Cuisine

This recipe is from Authentic West African Cuisine by Yassine Sbiti — the West African volume in the ComidaTime International Cuisines series.

Available soon on Amazon…

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