In Ghana, kelewele is a popular street food served by vendors across the city. It is fried spiced plantain served alone, as a side or with other finger foods like roasted peanuts. The recipe for kelewele is extremely easy to make and quite honestly makes the perfect snack. I like to use plantain that is just ripe to make mine, but if you want sweeter, softer kelewele, use very ripe plantain for a darker finish after frying due to the plantain's caramelization. If you have been looking for a different way to change your normal fried plantain, try this recipe out.
Ghanaian Kelewele (Spiced Fried Plantain) 8 Steps
Using a sharp knife, cut both ends off the plantain. This will make it easy to grab the skin of the plantains. Slit a shallow line down the long seam of the plantain, cut only as deep as the peel. Remove plantain peel by pulling it back.
Cut plantains in diagonal pieces and set aside.
Pulse onions, ginger and garlic in a blender or food processor, with just enough water to facilitate blending, then add cayenne pepper, salt and bouillon. Set aside.
In a large bowl, toss the plantain and ginger spice mixture together.
Let it rest for about 10 to 20 minutes to absorb the flavour.
Heat up a large skillet or cast iron with neutral oil up to 1/2"-inch medium-high heat until hot but not smoking.
Fry the plantain cubes in batches, turning once, until golden brown, about 5 minutes. Do not overcrowd the pan (it will cause the plantains to be soggy and absorb excess oil).
Using a slotted spoon, transfer the fried plantains to a plate lined with paper towels. Serve warm.