Ghanaian Kelewele: Spiced Fried Plantains

Why You’ll Love This Recipe

• Irresistible texture: caramel-edged outside, soft and custardy inside.
• Bold Ghanaian flavors: warming ginger, a whisper of cloves and anise, and lively chili heat.
• Made from simple pantry staples and ripe plantains in about 35 minutes.
• Versatile: snack on its own, pair with roasted peanuts, or serve next to grilled meats.

Grocery List

• Produce: Very ripe plantains, fresh ginger, Scotch bonnet (or fresh chili), onion, lime or lemon
• Dairy: None
• Pantry: Peanut or vegetable oil, kosher salt, ground cloves, ground anise seed or grains of selim (optional), light brown sugar (optional), dry-roasted peanuts

Full Ingredients

Plantains and Spice Paste

• 3 very ripe plantains (skins mostly black with some yellow), cut into 3/4–1 inch cubes
• 1 1/2 tbsp finely grated fresh ginger
• 1 Scotch bonnet pepper, seeded and very finely minced (or 1–2 tsp cayenne powder)
• 2 tbsp finely grated yellow onion
• 1/4 tsp ground cloves
• 1/4 tsp ground anise seed (or 1/2 tsp ground grains of selim), optional for authentic anise-like aroma
• 1 tsp kosher salt
• 1 tsp light brown sugar, optional (boosts caramelization)
• 1 tbsp fresh lime or lemon juice
• 1 tbsp water (to loosen paste)

For Frying

• 3 cups peanut or vegetable oil (enough for 2 inches depth in your pot)

To Serve

• 1/2 cup dry-roasted peanuts
• Coarse sea salt, to finish
• Grilled meats (optional), for a hearty plate

Step-by-Step Instructions

Step 1: Choose and prep ripe plantains

Use plantains that are very ripe—mostly black skins with patches of yellow. This stage ensures sweetness and that signature caramelization. Peel by slicing the skin lengthwise and lifting it off, then cut the plantain into 3/4–1 inch cubes. Pat dry to minimize splatter when frying.

Step 2: Make the spice paste

In a bowl, stir together the grated ginger, minced Scotch bonnet (or cayenne), grated onion, ground cloves, ground anise or grains of selim (if using), kosher salt, brown sugar (optional), lime juice, and water. You’re aiming for a loose, spoonable paste that clings to the plantain.

Step 3: Coat and briefly marinate

Add the plantain cubes to the bowl and toss thoroughly so every surface is coated. Let sit for 10 minutes while you heat the oil. This rest hydrates the spices and lightly penetrates the plantain for deeper flavor.

Step 4: Heat the oil

Pour 3 cups of oil into a deep, wide pot so you have about 2 inches of depth. Heat to 350°F over medium-high heat. Set a wire rack over a sheet pan for draining (paper towels work too, but a rack keeps the edges crisp).

Step 5: Fry in batches

Fry the plantains in 2–3 batches, avoiding overcrowding. Maintain 330–355°F. Cook each batch 5–6 minutes, gently stirring once or twice, until the plantains are deep golden with caramelized, slightly darkened edges and tender centers. Remove with a spider or slotted spoon and drain on the rack.

Step 6: Finish and serve

While hot, sprinkle with a tiny pinch of coarse salt. Serve immediately with dry-roasted peanuts. For a fuller meal, plate alongside grilled meats. Kelewele is best enjoyed hot, when the outside is at its crispiest and the aroma of ginger, cloves, and anise is most vivid.

Pro Tips

• Ripeness matters: the more black on the peel, the sweeter and more caramelized the results.
• Oil temperature is key: staying near 350°F prevents greasy results and keeps edges crisp.
• Don’t skip drying: excess moisture causes splatter and inhibits browning.
• For extra crisp edges, dust the coated plantains with 1 tsp rice flour or cornstarch right before frying.
• Grains of selim add authentic smoky-anise notes; use sparingly for balance.

Variations

• Air-Fryer or Oven-Baked: Toss coated plantains with 1 tbsp oil. Air-fry at 400°F for 12–15 minutes, shaking halfway; or bake at 425°F for 18–22 minutes, turning once.
• Milder Heat: Swap Scotch bonnet for 1/2 tsp cayenne or a mild red chili, and add a pinch of black pepper.
• Extra Aromatic: Add 1/8 tsp ground allspice or a pinch of nutmeg for deeper warmth.

Storage & Make-Ahead

Kelewele is best fresh. However, you can marinate the plantain cubes (Step 3) up to 12 hours ahead, covered and refrigerated. Fry just before serving. Leftovers keep 2 days in an airtight container; re-crisp in a 400°F oven or 375°F air fryer for 5–8 minutes. Peanuts can be stored at room temperature and added after reheating.

Nutrition (per serving)

Approx. 310 calories; 11 g fat; 56 g carbohydrates; 2 g protein; 3 g fiber; 290 mg sodium. Calculated for plantains only (excludes peanuts and grilled meats); values will vary with oil absorption.