West African Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Kelewele
Ripe plantains cubed and tossed in ginger, cloves, and cayenne before hitting hot oil — caramelized, spicy-sweet, and wildly addictive as a Ghanaian street snack.
No common allergens detected
Based on this recipe's ingredient list. Always verify with your own brands and labels.
Good to know
- Crispy
- Ready in under 30 minutes
Matched from this dish's own ingredients and timing. Browse more: crispy recipes30-minute meals
Instructions
5 steps- 1
Prep the Plantains: Peel the overripe plantains and cut them into bite-sized cubes or diagonal chunks.
- 2
Make the Spice Paste: In a small bowl, combine the grated ginger, cayenne pepper, cloves, nutmeg, salt, and a tiny splash of water to form a thick, fragrant paste.
- 3
Marinate: Toss the plantain chunks in the spice paste, ensuring every piece is evenly coated. Let it sit for 5 minutes.
- 4
Heat the Oil: Heat vegetable oil in a deep frying pan to 350°F (175°C). Ensure it's hot but not smoking, as sugar in ripe plantains burns easily.
- 5
Fry: Carefully drop the spiced plantains into the oil. Fry for 3-5 minutes, turning occasionally, until they are deep golden brown with caramelized, crispy edges. Drain on paper towels.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
70/100
Good fit for most families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving170
Calories
2 g
Protein
44 g
Carbs
1 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
Kelewele is a Ghanaian street snack of ripe plantains diced and tossed in a spicy ginger-pepper marinade, then fried until caramelized and crisp at the edges. It is sold from roadside stands in the evening, often wrapped in paper with a handful of roasted peanuts. The magic is the contrast of the plantain's deep sweetness against the warm heat of ginger, chili, and warming spices.
Listahan note
This version uses plantains that are properly ripe and spotty so they caramelize, and marinates the cubes in the spice mix before frying so the heat penetrates rather than just coating the surface.
Technique cues
- Use plantains with mostly black, spotted skins, since fully ripe fruit caramelizes and crisps while underripe plantains stay starchy and bland.
- Toss the cubes in the spice marinade and let them sit briefly so the ginger and pepper soak in instead of burning off on contact with the oil.
- Fry in hot oil in small batches so the sugars caramelize and the edges crisp rather than steaming and going soft.
Kitchen flow
- Parallel prep
- Make the spice paste and cube the plantains while the oil heats, so the marinated cubes go straight into the pan.
- Make-ahead
- Mix the ginger-pepper marinade ahead and refrigerate, then toss with freshly cut plantain just before frying.
- Leftover move
- Re-crisp leftover kelewele in a hot oven and scatter over rice and beans for a sweet-spicy topping.
- Cleanup rhythm
- Strain and cool the oil for reuse, and wipe sticky caramelized bits from the pan while still warm.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
ripe plantains
the snack itself
Purpose: Very ripe plantains carry the natural sugar that caramelizes into kelewele's signature sweet, crisp exterior.
Handling: Peel, cut into bite-size cubes, and toss with the spice marinade.
Adaptation: There is no true substitute; choose the ripest, spottiest plantains you can find.
fresh ginger
dominant aromatic
Purpose: Ginger is the defining warm, pungent note that balances the plantain's sweetness.
Handling: Grate or blend into a paste with the other aromatics.
Adaptation: Ground ginger in a pinch, though fresh gives a brighter bite.
cayenne or dried chili
heat
Purpose: The chili heat is what turns sweet fried plantain into the bold street snack kelewele is known for.
Handling: Mix into the spice paste and adjust to taste.
Adaptation: Scotch bonnet for fruity heat, or paprika for a mild, child-friendly version.
ground nutmeg and cloves (or aniseed)
warming spice
Purpose: A whisper of warming spice gives kelewele its distinctive aromatic backdrop beyond plain heat.
Handling: Stir into the marinade in a small amount so it perfumes without dominating.
Adaptation: A pinch of mixed spice or allspice covers a similar warmth.
vegetable oil
frying medium
Purpose: Hot neutral oil caramelizes the sugars and crisps the edges of the spiced cubes.
Handling: Heat to medium-high and fry in batches, draining on a rack.
Adaptation: Coconut oil for a subtle aroma, or air-fry with a light coat for less oil.
Technique notes
- Pat the cut plantains dry of excess marinade liquid so they fry rather than steam and stay crisp at the edges.
- Do not overcrowd the oil, since a packed pan drops the temperature and gives soft, greasy cubes.
- Drain on a rack and serve hot, as kelewele loses its crispness quickly once it cools.
Ingredient swaps
- Lighter direction
- Air-fry the spiced cubes with a light brush of oil for a less greasy snack that still caramelizes.
- Mild direction
- Cut the cayenne way back and lean on the ginger and warming spices for a kid-friendly version.
- Nut-free serving
- Skip the traditional roasted peanut garnish and serve plain or with toasted coconut instead.
Serve alongside
- roasted peanuts
- a scoop of rice and beans
- grilled fish
- a fresh tomato and onion salad
- hibiscus tea (sobolo)
- ginger beer
- cold malt drink
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Best eaten hot and fresh. Refrigerate leftovers in a sealed container for up to two days and re-crisp in an oven or air fryer rather than the microwave. It does not freeze well, as the plantains turn soggy on thawing.
Equipment
- deep frying pan or pot
- grater or small blender for the spice paste
- slotted spoon or spider
- cooling rack for draining
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