Kelewele
Ghanaian spiced fried plantains — ripe plantain cubes tossed with ginger, chili, and warm spices, then fried until caramelized outside and soft within. A sweet-savory-spicy snack or side.
By Palate Palace Kitchen
About This Recipe
Kelewele is a popular Ghanaian dish that transforms ripe plantains into a vibrant, spiced snack or side dish. Known for its bold and fiery character, this quick-cooking vegan and gluten-free favorite offers a beautiful contrast between the natural sweetness of caramelized plantains and a punch of warming spices. It is a staple comfort food that delivers an incredible depth of flavor in just twenty-five minutes.
What makes this particular preparation work so well is the aromatic paste that coats the fruit before cooking. Freshly grated ginger provides a sharp, bright heat that cuts through the rich sweetness of the plantains, while cayenne, warm nutmeg, and earthy cloves create a complex spice profile. Frying the coated cubes in hot vegetable oil at 350F caramelizes the natural sugars on the exterior, locking in a tender, custardy center while creating a deeply golden, flavorful crust.
To ensure success, fry the plantain cubes in batches rather than crowding the pan. This maintains the oil temperature and ensures each piece becomes beautifully caramelized rather than soggy. For a mild variation, you can easily adjust the cayenne pepper to suit your heat tolerance without losing the fragrant complexity of the other spices.
These hot, spiced plantains are traditionally served immediately after a final dusting of salt. For a classic Ghanaian experience, pair them with crunchy roasted peanuts to contrast the soft texture of the fruit, or serve them as a lively side dish alongside hearty rice and bean plates.
Ingredients
- 3 Ripe plantains
- 1 tbsp Fresh ginger, grated
- 1 tsp Cayenne or chili powder
- 0.3 tsp Ground nutmeg
- 0.3 tsp Ground cloves
- 0.5 tsp Salt
- 2 cups Vegetable oil for frying
Instructions
- 1
Peel the plantains and cut into bite-sized cubes.
4 min
- 2
Toss the cubes with the grated ginger, cayenne, nutmeg, cloves, and salt until evenly coated.
3 min
- 3
Heat the oil to 350F and fry the plantains in batches until deep golden and caramelized.
8 min
- 4
Drain on paper towels and season with a pinch more salt.
2 min
- 5
Serve hot on their own, with roasted peanuts, or alongside rice and bean dishes.
1 min
Nutrition Facts
250
kcal
Calories
2
g
Protein
45
g
Carbs
8
g
Fat
3
g
Fiber
300
mg
Sodium
Rate This Recipe
Beverage Pairings
Great pairings balance the weight and flavor of the dish: crisp, high-acid drinks refresh rich or fried food, a touch of sweetness tames spice, and light dishes suit light-bodied drinks. Both alcoholic and non-alcoholic options can shine.
Wine, Beer & Spirits
Off-dry fruit tames the chilli heat. A little sweetness tempers the chilli heat.
Serve well chilled (8°C).
Dry rosé is remarkably versatile across savory dishes.
Serve well chilled (8–10°C).
Non-Alcoholic
A cooling yogurt drink to soothe the spice. A little sweetness tempers the chilli heat.
Serve cold.
Tangy and fizzy — a refreshing, alcohol-free cooler. A little sweetness tempers the chilli heat.
Serve over ice.
Light and palate-cleansing — a safe, refreshing choice.
Steep at 75–80°C for 2 minutes.
A clean, neutral refresher that suits almost any dish.
Serve cold with a citrus twist.
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