Authentic Ghana Kelewele by Sweet Adjeley
Creator video shows a different traditional fresh-onion-and-ginger variation; it does not reproduce the dried-spice quantities used in this written recipe.
Official cooking video · Sweet Adjeley · YOUTUBEGhanaian Ginger-Nutmeg Spiced Plantain Kelewele (6 Snack Servings)
A popular Ghanaian street snack made by coating ripe plantains in ginger, garlic, chili and nutmeg, then frying until caramelized. This version follows Chef Lola's Kitchen's dried-spice method and fries in small batches.
Ingredients
servings: 6 · Check ingredients
Steps
- 01
Peel the plantains and cut into 2–3 cm bite-size chunks. Pat dry before frying.
- 02
Mix nutmeg, chili powder, garlic powder, ground ginger and salt evenly in a large bowl.
- 03
Add the plantain chunks and 1 tablespoon of olive oil, then toss to coat all sides with the spices.
- 04
Heat about 1 cm of neutral oil in a deep frying pan over medium heat. When a small test piece bubbles gently, the oil is ready. Lower the heat if the oil starts smoking.
- 05
Fry the plantains in uncrowded batches for 6–10 minutes, turning occasionally, until deep golden and tender inside. Do not overload the pan.
- 06
Lift out with a slotted spoon, drain on paper towels and serve warm. Do not move or add water to hot oil; let it cool safely.
Before you cook
Avoid putting wet food in hot oil, overcrowding the pan, or leaving frying unattended. Put leftovers in shallow containers and refrigerate at 4°C or below within 2 hours (within 1 hour above 32°C), use within 3–4 days, and reheat to 74°C throughout. No major allergens are specified in the base ingredients; check spice labels and cross-contact.
Image & source credits
These illustrations stand in for food photos.
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