Kelewele is a Ghanaian dish which consists of deep-fried plantain chunks that are usually combined with salt, ginger, and hot peppers.
It is served as an accomplishment to beans stew or rice dishes, although kelewele is also often sold by numerous
African street vendors as dessert.
Some cooks add in peanuts, cloves, nutmeg, or cinnamon to the mix to give kelewele flavour.
• 4 riped plantains
• 2 large onions
• 1 teaspoonful of cayenne or chili pepper
• 1 tablespoonful of grated ginger
• 1 garlic clove (optional)
• 1/2 teaspoonful of nutmeg (optional)
• Salt to taste
– 1 Maggi cube (optional)
• Peel the riped plantains (You can cut both ends off the plantain. This will make it easy to remove the skin of the plantains)
• Cut plantains in diagonal pieces or medium chunks. Set it aside.
• Blend onions, ginger, garlic and chili pepper in blender or food processor. Add water to the ingredients (Make sure to obtain a thicker consistent mixture)
• Pour blended mixture in a bowl and add grated nutmeg, salt and cube. Set aside
• In a large bowl, mix the plantain pieces and the blended mixture together.
• Let it rest for about 10 to 20 minutes to absorb the flavour.
• Heat up a large pan with oil for deep frying under medium-high heat until hot.
• -Fry the plantain pieces, until golden brown. (Do not overcrowd the pan, it will cause the plantains to be soggy and absorb excess oil)
• Remove and transfer the fried plantains onto a sieve or tissue paper for drainage of oil.
• -Serve warm with groundnuts or cooked rice.
• It is mostly served with groundnuts or beans stew. While others prefer it as a dessert, it can also be served with plain rice, jollof rice and waakye as an appetizer.