National Dish Ghana: Kelewele (Recipe)
In this article
Meet Kelewele, one of Ghana’s most irresistible street-food treats! These golden, spiced cubes of ripe plantain are tossed in a heady blend of ginger, cinnamon and chilli before being fried to caramelised perfection. Sweet, warming and just a little fiery, they make a brilliant snack or a moreish side to almost any meal. Bring the buzz of a West African night market straight to your own kitchen with this quick and aromatic recipe.
About Kelewele
Kelewele is a traditional Ghanaian dish made from fried ripe plantains, celebrated above all for its spicy, aromatic flavour. The plantains are cut into small cubes and seasoned with a mixture of ginger, cinnamon and chilli, which lends them their unmistakable character. The dish works beautifully as a snack or as a side to a wide range of main courses, capturing the flavours of West Africa in every bite. Often served at celebrations or from busy street stalls, Kelewele is a firm favourite among locals and visitors alike.
Ingredients (serves 1–2)
- 2 ripe plantains
- 1 teaspoon grated ginger
- 1 teaspoon cinnamon
- 1/2 teaspoon red chilli flakes (or to taste)
- 2 tablespoons vegetable oil (for frying)
- A pinch of salt
Shopping for the ingredients
The ingredients for Kelewele are easy to find in most Asian and African grocery shops. Ripe plantains are the heart of this dish and should be well ripened but not overripe, so you get exactly the right texture. Fresh ginger and a good-quality cinnamon can improve the flavour of the dish considerably. What’s more, most of these ingredients are inexpensive and keep well in the store cupboard.
Preparing the dish
Preparing Kelewele takes just a few steps, which makes it a wonderfully user-friendly recipe. First, peel the plantains and cut them into small cubes. Next, combine the spices with a pinch of salt in a bowl to make sure they coat the plantains evenly. It is important to season the plantains thoroughly before frying so they can soak up the full depth of flavour.
Step-by-step instructions
- Peel the plantains and cut them into small cubes.
- In a bowl, mix the spices (ginger, cinnamon, chilli and salt) together well.
- Toss the plantain cubes with the spice mixture until they are evenly coated.
- Heat the vegetable oil in a frying pan.
- Carefully add the seasoned plantain cubes to the hot oil and fry until golden brown.
- Drain the Kelewele on kitchen paper to remove any excess oil.
Gluten-free / lactose-free version
Kelewele is naturally gluten-free and lactose-free, which makes it an ideal choice for anyone with those particular intolerances. Just take care not to use any gluten-containing additives in your spices or oils. Frying in vegetable oil guarantees a vegan dish that everyone can enjoy, so even people with specific dietary needs can tuck in without a second thought.
Tips for vegans and vegetarians
Kelewele is usually made from plant-based ingredients alone, which makes it a perfect snack for vegans and vegetarians. To make the dish a touch healthier, you could try swapping the frying for baking in the oven. This cuts the oil content considerably and turns Kelewele into an even more wholesome side. Another lovely idea for vegans is to serve it with fresh vegetables to create a complete, balanced meal.
More tips and tricks
One of the best ways to intensify the flavour of your Kelewele is to marinate the plantains for a few minutes before frying, giving them more time to absorb the spices. The choice of oil can also make a big difference: groundnut or sunflower oil are excellent alternatives that fry beautifully. You can also play with the heat to suit your own palate, adding more or less chilli as you prefer. This same spiced approach shines in Fried Plantains and Plantain Chips.
Adapting the recipe to your taste
Kelewele is easy to tailor to personal preference. If you like things sweeter, you can add a little sugar or honey to introduce a mellow, sugary note. For an even more aromatic version, add garlic or onions to the seasoning. Experiment with different spice combinations to achieve a unique flavour that suits you. Remember that cooking is a creative art — feel free to play around and make it your own.
Ingredient substitutions
If you can’t find ripe plantains, you can also use less ripe plantains, which offer a similar texture depending on their stage of ripeness. If you don’t fancy the fiery kick of chilli, you can swap it for paprika or black pepper. When it comes to the spices, you can let your imagination run free and try nutmeg or cumin to give the dish a more personal touch. Any of these options can help keep your Kelewele exciting and full of character.
Drink pairing ideas
A variety of drinks pair nicely with Kelewele and complement the flavours of the dish. A fresh, fruity juice, such as pineapple or mango, wonderfully offsets the spiced sweetness of the plantains. In Ghana, a local beer or palm wine is often served, echoing and heightening the flavours of the food. For those who like an alcoholic option, a rum-based cocktail with a citrus twist is also an excellent choice. A cooling glass of Sobolo makes a refreshing non-alcoholic partner too.
Serving and presentation ideas
Presentation can lift the whole Kelewele experience. Serve it on an attractive plate, garnished with fresh herbs or slices of fresh peppers, to highlight the colours and textures. Another option is to offer Kelewele in small bowls alongside garlic or chilli dips, drawing out the different flavour elements. Using pretty serving dishes can make the invitation to your guests all the more appealing and the whole dish even more tempting.
A bit of history
Kelewele has a long tradition in Ghanaian cuisine and is often seen as a reward of the harvest, since plantains are widely grown across West Africa. It counts among the many dishes that have shaped West African cultures and is enjoyed both on festive occasions and in everyday life. Across different regions of Ghana the methods of preparation can vary slightly, reflecting the diversity and the local ingredients. Kelewele is not just a dish but a proudly carried part of Ghanaian identity, deeply rooted in Ghanaian cuisine.
More recipe ideas
Summary: Kelewele
Kelewele is a spicy, delicious dish that embodies the very best of Ghanaian cuisine. Its simple preparation and mouth-watering flavours make it a perfect snack or an accompaniment to almost any meal. Whether as part of a festive buffet or as a tasty side to your supper, Kelewele brings the flair of West Africa straight to your table. Give it a go and let its wonderful aromas cast their spell.
