Ghana Kelewele Spiced Plantains
Fry ripe plantain cubes coated in ginger, cayenne, and warm spices for Ghanaian kelewele with caramelized edges and soft centers.
- Prep time
- 15 min
- Cook time
- 15 min
- Total time
- 40 min
- Servings
- 4
Ripe plantains make kelewele sweet enough to balance its spicy coating. Look for yellow skins with generous black patches, while avoiding fruit that feels mushy. Small, even cubes cook quickly and are easy to share. Use a deep, heavy pan and work in batches; crowded plantains cool the oil and tend to stick together.
Ghana Kelewele Spiced Plantains
Serves 4 · Prep 15 min · Cook 15 min · Rest 10 min · Total 40 min
Ingredients
Step-by-step instructions
- Peel the plantains by slitting the skins lengthwise and lifting them away. Cut the flesh into evenly sized 3/4-inch (2 cm) cubes.
- Mix ginger, water, salt, cayenne, cinnamon, and cloves in a bowl. Toss with the plantains and let stand for 10 minutes.
- Pour the oil into a heavy saucepan; it should be about 1 1/2 inches (4 cm) deep, with ample space above it. Heat to 350°F (175°C). Lift plantains from any pooled marinade.
- Fry in three batches for 4 to 5 minutes each, turning gently, until deep golden and soft inside. Return oil to temperature between batches. Drain on a rack and serve warm.
A few kitchen notes
- Use a frying thermometer to keep the oil temperature steady.
Ingredient substitutions
- Reduce cayenne to 1/4 teaspoon for milder plantains.
Storage & reheating
Refrigerate within 2 hours for 3 days. Reheat at 400°F (200°C) until hot; the edges will be less crisp.
What to serve with it
Serve with roasted peanuts or alongside jollof rice.
Comments & kitchen questions
Have a question, a useful substitution, or a result to share? Your feedback helps us make this recipe clearer and more useful.
Questions from the kitchen
Can I make Ghana Kelewele Spiced Plantains ahead?
Refrigerate within 2 hours for 3 days. Reheat at 400°F (200°C) until hot; the edges will be less crisp.
What if I can’t find an ingredient?
Reduce cayenne to 1/4 teaspoon for milder plantains.
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