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Kelewele
Kelewele is a popular Ghanaian street food made from ripe plantains, cut into cubes, seasoned with spices like ginger, cayenne pepper, and nutmeg, then deep-fried until golden brown and slightly crispy. It's often enjoyed as a snack or a side dish.
ð§ ææ
- 4 medium Ripe plantains(very ripe with brown spots)
- 0.5 medium Onion(finely grated or blended)
- 2 inches Fresh ginger(peeled and grated or blended)
- 1 tsp Cayenne pepper(or to taste)
- 0.5 tsp Nutmeg(freshly grated)
- 1 tsp Salt(or to taste)
- 3 cups Vegetable oil(for deep frying)
ðšâð³ äœãæ¹
- 1
Peel the ripe plantains and cut them into bite-sized cubes (about 1-inch).
- 2
In a bowl, combine the grated onion, grated ginger, cayenne pepper, nutmeg, and salt. If using a blender, combine these ingredients with a tablespoon of water to form a paste.
- 3
Add the plantain cubes to the spice mixture and toss well to coat evenly. Let it marinate for at least 15-30 minutes.
- 4
Heat the vegetable oil in a deep frying pan or pot over medium-high heat until it reaches about 350°F (175°C). You can test the oil by dropping a small piece of plantain; it should sizzle immediately.
- 5
Carefully add the marinated plantain cubes to the hot oil in batches, ensuring not to overcrowd the pan. Fry for about 5-7 minutes, or until golden brown and crispy on all sides, turning occasionally.
- 6
Using a slotted spoon, remove the fried kelewele from the oil and place them on a plate lined with paper towels to drain excess oil.
- 7
Serve hot as a snack or side dish.
ð¡ ããã®ã³ã
- âUse very ripe plantains for maximum sweetness.
- âEnsure the oil is hot enough before frying to achieve a crispy texture.
- âDo not overcrowd the pan when frying; cook in batches.
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- Add a pinch of ground cloves to the spice mix.
- Serve with a side of shito (Ghanaian hot pepper sauce).