Kelewele (pronounced Kay-lay-way-lay) is definitely a Ghanaian snack which is loved among Ghanaians and friends of Ghana. Kelewele is tasty fried ripe plantain with a subtle taste of seasoning and pepper, which is great as a snack with peanuts or as a side accompanied with a rice dish or range of meats. In Ghana this is always my go to snack if I am hungry while out and about, as they are sold by street vendors on just about every corner of Accra.
For those who want to make this signature snack at home, follow the recipe below:
INGREDIENTS FOR KELEWELE:
– 3 Well Ripe Plantains
– ½ Small Size Red Onion (White Onion or Shallots are also good too)
– 5 pieces of Kpakposhito or 1 Medium Scotch Bonnet Pepper (to your taste really)
– Ginger about Thumb Length
– 3 Cloves
– 1 Grain of Selim
– Salt (To taste)
– Oil for Shallow Frying
METHOD FOR KELEWELE:
1. Using an Asanka, grind the pepper, onion, ginger, cloves and grain of selim
together. If you don’t have an Asanka, use a blender, but don’t let it blend
until smooth. You want a rough textured spice mixture.
2. Cut up the Plantains into cubes. Doing this helps the plantain to absorb the spices
3. Coat the plantains with the spice mixture and add salt to taste.
4. Let this sit for about 30 minutes or for a couple of hours in the fridge until
ready to fry.
5. Heat up the oil until hot. Fry small batches of the plantain at a time. If the plantain was refrigerated, let it come to room temperature before frying.
6. Fry until golden brown and crisp. You may need to lower the heat during frying to
help the Kelewele to cook thoroughly without burning.
7. Drain Kelewele on kitchen paper to absorb most of the oil.
8. Serve the Kelewele whilst still hot with groundnuts, either fried or roasted.
Recipe provided by Aftrad Village Kitchen
Facebook: Aftrad Village Kitchen