Kelewele, a popular street food in West Africa, is a tantalizing dish that combines the sweetness of ripe plantains with a burst of spicy and aromatic flavors. Originating from Ghana, this dish has become a beloved snack, often enjoyed as a quick bite on the go or as a side dish during meals. Beyond its culinary appeal, kelewele holds cultural significance in West Africa, representing a fusion of flavors and traditions that showcase the region’s vibrant culinary heritage. The dish has also gained popularity beyond its place of origin, becoming a symbol of West African cuisine worldwide. In essence, kelewele is more than just a spicy plantain snack; it’s a sensory experience that captures the essence of West African culture and culinary creativity.
Ingredients
- 4 ripe plantains
- 1 cup of vegetable oil
- 2 tablespoons of grated ginger
- 1 tablespoon of cayenne pepper
- 1 teaspoon of ground cloves
- 1 teaspoon of ground cinnamon
- Salt to taste
- Groundnut
Instructions
- Peel the ripe plantains and cut them into bite-sized cubes.
- In a bowl, combine the grated ginger, cayenne pepper, ground cloves, ground cinnamon, and a pinch of salt to create a spice mix.
- Toss the plantain cubes in the spice mix, ensuring each piece is well coated. Allow them to marinate for at least 15 minutes to absorb the flavors.
- Heat the vegetable oil in a pan over medium heat.
- Carefully place the spiced plantain cubes into the hot oil, ensuring not to overcrowd the pan. Fry until golden brown, turning occasionally for even cooking.
- Once the kelewele has a crispy exterior and a tender interior, remove them from the oil and drain excess oil on paper towels.
- Garnish with groundnut.
- Serve the kelewele hot, either as a delightful snack or a flavorful side dish.
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