Free recipe guide
How to make Kelewele
Learn what makes Kelewele special, cook the free ComidaTime recipe, then keep cooking from Authentic West African Cuisine.
Why cooks start here
Kelewele is cooked the way Accra night market fryers cooks it — salt judged by hand, fat used generously, and the table set for sharing. This is the home version, written down the way a west african family cook actually puts it on the table.
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.
Authentic West African Cuisine
Bring the full collection home—authentic recipes, cultural notes, and a beautiful book for your table or as a gift.
The West African pantry, pots, and table
The spices, mixes, and hearths that belong to West African cooking — then the people around them, and the kitchens still joining the table.
Open the West African pantry Open West African cookware The West African table Host a West African night Join the community