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A plate of golden-brown Ghanaian kelewele served with roasted peanuts on a white paper-lined dish

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
Cook Time 20 minutes
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.
    A person grinding ginger, onion, and spices into a paste using a traditional Ghanaian grinding bowl and wooden grinder
  • 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.
    Chopped plantains are being seasoned with spices and salt in a traditional Ghanaian grinding bowl
  • 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