Ghanaian recipe
How to make Kelewele
Accra and all of southern Ghana
Cubes of ripe plantain tossed with ginger, hot pepper and salt, then fried until the edges caramelise. In Accra it is sold in the evening by street vendors, often with a handful of roasted peanuts, and it is also eaten as a side dish with red red.
Ingredients
- 3 ripe plantains, yellow with black spots
- A thumb-sized piece of fresh ginger, finely grated
- Half a small onion, finely grated
- Half a teaspoon cayenne pepper or chilli powder
- A pinch of ground cloves or nutmeg (optional)
- Half a teaspoon salt
- Vegetable oil for frying
- Roasted peanuts, to serve (optional; leave them out if anyone has a peanut allergy)
Method
- Peel the plantains and cut them into cubes of about 2 cm.
- Mix the ginger, onion, cayenne, cloves and salt in a bowl, add the plantain and toss well. Leave for 10 minutes.
- Heat about 3 cm of oil in a deep pan. Fry the plantain in small batches, turning, for 3 to 4 minutes until dark golden with crisp edges. Take care with the hot oil.
- Drain on paper and serve warm, with roasted peanuts on the side for those who can eat them.
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