Kelewele Recipe From Ghana

Kelewele: Ghana’s Flavor-Packed Plantain Treat

As the sun sets in Ghana, street corners come alive with vendors frying chunks of spiced plantains, releasing a mouth-watering aroma that’s hard to resist. This is Kelewele, Ghana’s beloved spicy plantain snack, known for its tantalizing blend of sweet, spicy, and savory flavors.

The Backstory: Kelewele’s Place in Ghanaian Culture

Deep-rooted in Ghanaian street food culture, Kelewele is not just a snack but a testament to the nation’s rich culinary heritage. Over time, its popularity has transcended street corners, making its way into local restaurants and global African cuisine menus.

Kelewele Ingredients & Quantities

  • 4 ripe plantains, peeled and diced
  • 1 tsp cayenne pepper
  • 1 tsp grated ginger
  • 1/2 tsp ground cloves
  • 1/2 tsp ground nutmeg
  • Salt to taste
  • Oil for frying

Step-by-Step: Crafting the Perfect Kelewele

  1. Marinating the Plantains: In a large bowl, mix the cayenne pepper, grated ginger, ground cloves, ground nutmeg, and salt. Add the diced plantains to the bowl, ensuring they’re well coated with the spice mix. Let them marinate for about 30 minutes to soak in the flavors.
  2. Heat oil in a frying pan over medium heat. To test if it’s ready, drop a small piece of plantain in the oil. If it sizzles and comes to the surface, the oil is hot enough.
  3. Carefully add the marinated plantains to the hot oil, frying them in batches. Fry until they’re golden brown and crispy, which typically takes about 3-4 minutes on each side.
  4. Using a slotted spoon, remove the Kelewele from the oil and drain them on paper towels to remove excess oil.
  5. Serve hot, ideally with groundnut soup or on their own as a snack. Some people also enjoy Kelewele with a side of roasted peanuts for an added crunch.

Tip: The key to perfect Kelewele is to use ripe but not overripe plantains. They should be yellow with a few black spots but still firm to the touch.

Kelewele and Ghanaian Nights

The allure of Kelewele goes beyond its taste. In Ghana, it represents warmth, community, and shared moments. Families and friends often gather around Kelewele vendors, enjoying this spicy treat while sharing stories and laughter, making it a true embodiment of Ghanaian hospitality.

Unraveling More: Kelewele FAQs

1. What’s the best accompaniment for Kelewele?

While Kelewele is delicious on its own, it pairs beautifully with groundnut soup, roasted peanuts, or even a cold beverage.

2. Can I use unripe plantains for Kelewele?

It’s best to use ripe plantains for Kelewele to achieve the right balance of sweetness. Unripe plantains lack the necessary sweetness and might result in a different texture and taste.

3. How do I store leftover Kelewele?

Kelewele is best consumed fresh. However, if you have leftovers, store them in an airtight container and refrigerate. Reheat in an oven or on a skillet to regain some crispiness before serving.

4. Is Kelewele eaten throughout the day?

Traditionally, Kelewele is a nighttime snack. But its popularity means you can now find it being served throughout the day in various eateries across Ghana.

5. Are there regional variations of Kelewele in Ghana?

While the core ingredients remain consistent, some regions might add other spices or tweak the recipe slightly, offering their unique take on this classic dish.

Kelewele is just one of the many delights in the vast world of African street cuisine.

Siti Bane
Siti Bane
Emerging from Africa's diverse culinary landscape, Siti Bane, in her mid-40s, epitomizes the essence of the continent's rich gastronomic heritage. As the Blog Editor for 70recipes, she marries tradition with modernity, inviting readers to experience the true flavors of Africa.

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