Kelewele transforms plantain into a spicy and crunchy snack, perfect for lovers of bold flavors. This naturally gluten-free dish is made with pieces of ripe plantain marinated in a blend of spices including ginger, chilli, and garlic, before being fried to perfection. Popular as a snack or side dish, Kelewele can be enjoyed with family or friends during convivial meals.

Kelewele or fried plantains from Ghana

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Preparation time 5 mins Cooking time 12 mins Rest time 20 mins Total time 37 mins

Difficulty: Beginner Servings: 6

Author: Gluten Escape Cooking method: Ninja Foodi, Traditional

Ingredients

Servings

• 4 ripe (but firm) plantains

• 1 tbsp grated fresh ginger

• 2 cloves of crushed garlic

• 1 tsp chili powder (adjust to taste)

• 1 tsp turmeric

• 1 tsp of salt

• 1 Tbsp of vegetable oil for the marinade

• Oil for frying

Preparation

1. Preparing the plantains: Peel the plantains and cut them into medium-sized pieces (approximately 2 to 3 cm).
2. Preparation of the marinade: In a bowl, mix the grated ginger, garlic, chili pepper, turmeric, salt, and a tablespoon of vegetable oil. Stir well to obtain a homogeneous marinade.
3. Marinate the plantains: Add the plantain pieces to the bowl with the marinade. Mix well so that each piece is coated in the spice mixture. Let sit for 15 to 20 minutes.
4. Fry the plantains: Heat the oil in a deep skillet over medium heat. When the oil is hot, add the pickled plantain pieces and fry until golden and crispy, about 5 to 7 minutes per side. I used my Ninja foodi for airfry cooking with little oil.
5. Drain and serve: Drain the plantain pieces on paper towels to remove excess oil. Serve hot, with a spicy sauce or simply plain.

Keywords: Kelewele recipe from Ghana, plantain recipe, African recipe

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