A common street dish in Ghana, Kelewele is made from ripe plantains that have been seasoned with pepper, ginger, and garlic before being deep-fried till golden. Its origins demonstrate the use of traditional spices and ingredients that are essential to Ghanaian cooking. Kelewele, which is typically consumed in the evenings with loved ones, is a symbol of warmth, friendship, and the creativity of Ghanaian cuisine. It has developed into a comforting, nostalgic dish for Ghanaians around the world, and its appeal has extended beyond of Ghana, introducing people to the different tastes of West Africa.
Ingredients
5 ripe plantains chopped into cubes
1 onion
1 tsp clove
1 ginger
1 tsp of calabash nutmeg
1 tsp of powdered pepper
1/2 teaspoon salt
Oil for deep frying
Directions
Start by grinding the ginger, nutmeg, clove, onion and pepper preferably in an earthenware bowl.
Transfer the ground spices into a round bowl along with salt to taste and stir in the chopped ripe plantains till everything is evenly mixed.
Leave the Kelewele mixture to marinate for 20-30 minutes for the plantains to absorb the spices.
While that is marinating, put oil enough to deep fry the Kelewele on fire and let it heat up.
Set up a strainer with tissue towel in it for collecting the Kelewele when fried.
When the oil is hot enough to deep fry and the marinating time is up, carefully put the Kelewele mixture in it and allow to fry till golden brown.
Carefully collect all the Kelewele pieces from the oil and place in the strainer to fully drain the oil.
Your spicy and delicious Kelewele is now ready to enjoy.
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I would totally try this!
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