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Kelewele Spicy Fried Plantains

Kelewele Spicy Fried Plantains

Kelewele Fried in Oil

Kelewele is a famous Ghanaian snack dish of fried plantains seasoned with spices. In English, it is sometimes called hot plantain crisps. Kelewele is sold by street vendors in Africa, usually at night. Sometimes it is used with rice and stew, peanuts or alone as a dessert or a snack. Kelewele is also famous for breakfast. Kelewele is flavorful fried plantain cubes and simple to make.

Elmotoo’s says that about the Kelewele Spicy Fried Plantains.

Kelewele Fried Plantains is Ready

Kelewele (Kele-wele) are flavorful fried plantain cubes. Simple to make, kelewele are plantain cubes, sprinkled with spices, and fried in hot oil. Kelewele is often sold by African street vendors. Originally from Ghana, kelewele have been popularized in America by several Kwanzaa books and websites. Fresh ginger, cayenne pepper, and salt seem to be the most typical combination of spices used to make kelewele. Some recipes get a little fancier and add ground cloves, nutmeg, cinnamon, chili powder, or red pepper flakes. Some replace the water with lemon juice; others use no liquid at all and call for the plantains to be tossed in the dry spices. Letting the plantains marinate in the spice mixture for ten or twenty minutes is also recommended by some. And if your oil is properly HOT, they won’t absorb much oil & be low fat!! And plantains are good fiber.

Kelewele Fried Plantains in Bowl

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Servings 6-8

Total time: 30 minutes

Preparation time: 15 minutes

Cook time: 15 minutes

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  • 4 – 6 plantains, ripe, peeled and cut into bite-sized cubes
  • ½ teaspoon cayenne pepper or ½ teaspoon red pepper
  • ½ teaspoon peeled grated fresh ginger
  • 1 teaspoon salt
  • 2 tablespoons water
  • Palm oil (for frying) or vegetable oil

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Combine together pepper, grated ginger root and salt and then mix with water. In a large bowl whisk together the plantain cubes and spice mixture.

In a deep skillet, add palm oil, heat over medium light to 350 degrees F. place the plantains, fry it, turning once, until golden brown on both sides. Don’t try to fry all at once they should not touch each other while frying.

Now drain on absorbent paper, keep in warmed oven until all the plantains are fried. Serve immediately.

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