How to Make Kelewele – Ghana’s Spicy Fried Plantains

Few street foods in West Africa command the same level of late-night devotion as kelewele. In Ghana, when the air cools and the streetlights flicker on, small stands pop up with nothing more than a wok, a stack of ripe plantains, and the unmistakable scent of ginger and hot pepper.

The sound of sizzling oil draws people in, and out comes golden chunks of sweet, spicy plantain – crisp on the edges, creamy inside, and perfectly paired with roasted groundnuts.

Let’s walk through what makes kelewele so beloved, how to prepare it at home without losing its street-side charm, and a few smart tricks to nail the texture every time.

The Core Formula

To make classic kelewele, you only need three essentials:

That temperature is key. According to Serious Eats, frying plantains at 350°F gives you golden caramelization without a greasy finish. If the oil is cooler, the plantains soak it up; too hot, and they burn before cooking through.

Classic Ghanaian Kelewele (Spicy Fried Plantains)

Few street foods evoke the warmth and rhythm of Ghana’s evenings like kelewele.

These spicy fried plantains are a beloved nighttime staple, known for their deep golden color, crispy caramelized edges, and bold flavor from a ginger-pepper marinade.

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Course Side Dish, Snack

Cuisine Ghanaian, West African

Servings 4

Calories 375 kcal

Equipment

• Large mixing bowl
• Grater or blender for ginger, onion, garlic
• Sharp knife and cutting board
• Deep frying pan or wok
• Slotted spoon or spider strainer
• Paper towels or wire rack for draining
• Optional: Cooking thermometer recommended for oil temperature control

Ingredients

  

• 4 ripe plantains (yellow with black patches) peeled and cut into 2–3 cm chunks
• 3 tbsp fresh ginger, grated
• 1 small red onion, grated or puréed
• 1-2 fresh hot peppers (e.g. Scotch bonnet) or 1–2 tsp cayenne pepper
• 1 tsp salt
• 1 tsp ground cloves optional
• 1 tsp ground nutmeg optional
• ½ tsp cinnamon or anise seed optional
• 1-2 garlic cloves, grated optional
• Neutral oil for deep frying (canola or sunflower), enough for 2–3 inches depth
• Roasted peanuts (groundnuts), to serve

Instructions

 

• Make the Spice Paste

  In a bowl, mix grated ginger, onion, hot pepper or cayenne, salt, and optional spices (cloves, nutmeg, cinnamon, garlic).

  Let it sit for 5 minutes to mellow.
  
• Prep and Cut Plantains

  Peel the ripe plantains and cut them into evenly sized chunks or wedges (about 2–3 cm).

  Uniform size ensures even frying.
  
• Marinate the Plantains

  Toss the plantain pieces in the spice paste until fully coated.

  Let them rest for 10–15 minutes at room temperature to absorb flavor.
  
• Heat and Fry

  Heat neutral oil in a deep pan to 350°F (175°C).

  Fry plantains in small batches for 4–6 minutes, stirring occasionally, until golden brown and crisp on the edges.
  
• Drain and Serve

  Remove fried plantains with a slotted spoon and drain on paper towels.

  Serve hot with roasted peanuts on the side or sprinkled over the top.
  

Video

Notes

Cooking Tips

• Oil Control: Keep the oil at 350°F. Too low = greasy; too high = burnt outside, raw inside.
• Spice Swap: Try grains of selim or aniseed for a smoky twist.
• Frying Alternative: Bake at 425°F (220°C) for 25 minutes, flipping halfway. Or air-fry at 350°F for 15–20 minutes.
• Crispiness Tip: Space plantains out in the oil; overcrowding cools it and ruins the texture.

Keyword Ghanaian Recipes, Kelewele, Spicy Plantains, Vegan Snacks, West African Cuisine

Variations Across Ghana

No two homes season kelewele exactly the same. While the ginger-pepper core remains non-negotiable, cooks personalize it with spices and aromatics that reflect family or regional taste:

In Ghana’s bustling cities, you’ll even find vendors who tweak the spice level depending on the time of night: hotter batches for late hours when the crowd thins.

Baked and Air-Fried Versions

If you’d like to skip deep frying, both baking and air-frying can get surprisingly close to the real deal.

Oven Method

1. Toss marinated plantains with 1-2 tablespoons of oil.
2. Spread evenly on a parchment-lined sheet, leaving space between pieces.
3. Bake at 425°F / 220 °C for about 25 minutes, flipping once halfway.
4. Watch for darkened, crisp edges.

Air-Fryer Method

1. Lightly oil the basket to prevent sticking.
2. Set to 350 °F / 175 °C.
3. Cook 15-20 minutes, shaking once or twice.

Recipe developers in Ghana’s diaspora community often recommend both methods for weeknight cooking. You lose a bit of the deep-fried texture, but the flavor stays spot on.

Serving Ideas and Pairings

Kelewele shines as a snack, but it also fits comfortably into a meal. Try pairing it with:

At home, many people serve kelewele alongside main dishes on weekends or bring it out at parties as finger food. In restaurants, it sometimes shows up as a side with grilled tilapia or jollof rice.

Problems and Resolutions Guide

Food Safety and Street-Food Hygiene

Street vendors in Accra have long made kelewele a nightlife staple, but large crowds and long frying hours sometimes raise hygiene concerns. At home, clean oil and consistent temperature solve most issues.

If you ever wondered how vendors keep up with demand during busy nights, the trick is constant rotation: small batches fried quickly so nothing sits too long in oil.

A Short Note on Names and Roots

You may see similar dishes called aloco in the Ivory Coast or makemba in parts of Congo, but kelewele carries a distinct Ghanaian identity. The defining ginger-pepper marinade and the ritual of serving with roasted peanuts set it apart.

In Accra, vendors wrap servings in brown paper or plastic bowls and serve them piping hot, often late into the night when traffic fades and conversations stretch.

Kelewele’s popularity has spread far beyond Ghana. From London’s Ghanaian cafés to New York pop-ups, chefs are reintroducing it as both comfort food and culinary heritage, a connection to home through spice and scent.

FAQs

Where You’ll Find It

In Ghana, kelewele is an absolute phenomenon. You’ll find it sizzling near bus stations, beaches, and night markets from Osu to Kokomlemle.

It’s eaten standing, chatting, and sharing. Some vendors have loyal followings, and their seasoning secrets are passed down through generations.

In the diaspora, kelewele has found new forms; tucked into tacos at Afro-fusion restaurants, served with ice-cold beer at music festivals, or plated elegantly alongside braised meats. Yet the essence remains the same: humble ingredients transformed through spice and care.

Final Thoughts

Making kelewele at home connects you to one of Ghana’s most joyful food traditions. It’s fragrant, fiery, and completely addictive.

Many home cooks who explore Ghanaian recipes also enjoy learning how to cook clam stew the Ghanaian way, a coastal favorite that shares the same love for bold spice and warmth.

Once you’ve mastered the basics: ripe plantains, a gingery kick, and oil at the right temperature, you can start playing with spices, trying baked versions, or sharing a big bowl with friends.

It’s proof that the simplest foods, made with heart and heat, never go out of style.