Kelewele (Plantain Bites)

If you love fried plantains, get ready to take your taste buds on an exciting journey with Kelewele—a beloved street food from Ghana. These spiced plantain bites are incredibly addictive, offering a perfect balance of sweet and spicy flavours that will keep you coming back for more. Traditionally served with roasted nuts, I’ve added a twist by using pistachio nuts for an extra pop of color and flavor. With a blend of fresh and dried spices, this recipe is a must-try for anyone looking to elevate their plantain game. Save the recipe, and let’s dive in!

Ingredients:

  • Ripe Yellow Plantains: 3, peeled and cut into bite-sized cubes

  • Onion: 1 medium, finely chopped

  • Scotch Bonnet or Habanero Pepper: 1, finely chopped (adjust to your heat preference)

  • Fresh Ginger: 1-inch piece, grated

  • Garlic: 2 cloves, grated

  • Ground Cloves: ½ teaspoon

  • Ground Cinnamon: ½ teaspoon

  • Sea Salt: To taste

  • Coarse Black Pepper: To taste

  • Oil: For frying (vegetable, peanut, or avocado oil work well)

  • Pistachio Nuts: Crushed, for garnish (optional but recommended)

Serving Suggestions

  • With Roasted Nuts: Pair with roasted peanuts for a traditional Ghanaian touch.

  • As a Snack or Side: Serve alongside grilled meats, rice dishes, or as an appetizer for gatherings.

  • Garnish: Add a sprinkle of fresh herbs like parsley or coriander for a bright, fresh contrast.

Tips & Notes

  • Use plantains that are fully ripe (yellow with black spots) for the best balance of sweetness and texture.

  • For milder heat, reduce or omit the Scotch bonnet and add a pinch of paprika for warmth.

  • Ensure oil is at the right temperature to prevent soggy plantains—test with a small piece; it should sizzle immediately.

Kelewele isn’t just fried plantains—it’s a cultural experience that combines sweet, spicy, and savory notes in every bite. Perfect for quiet evenings or lively gatherings, these spiced plantain bites are sure to become a favorite. Enjoy!

Instructions:

Step 1: Prepare the Plantains

  • Peel and Cut: Peel the ripe yellow plantains and cut them into bite-sized cubes. Try to keep the pieces uniform for even frying.

Step 2: Blend the Spice Mix

  • Prepare the Aromatics: In a blender or food processor, combine the chopped onion, Scotch bonnet pepper, grated ginger, and garlic. Blend until you have a smooth paste.

  • Season the Plantains: In a large mixing bowl, toss the plantain cubes with the blended spice mixture. Ensure that each piece is evenly coated.

  • Add Dried Spices: Sprinkle the ground cloves, ground cinnamon, sea salt, and coarse black pepper over the coated plantains. Mix well to ensure an even distribution of the spices.

Step 3: Fry the Plantains

  • Heat the Oil: In a large frying pan or deep fryer, heat the oil over medium-high heat. The oil should be hot but not smoking.

  • Fry in Batches: Carefully add the plantain cubes in batches to avoid overcrowding the pan. Fry until they are golden brown and crispy on the outside, about 5-7 minutes per batch.

  • Drain: Use a slotted spoon to remove the fried plantains from the oil and place them on a paper towel-lined plate to drain any excess oil.

Step 4: Garnish and Serve

  • Add Pistachios: Sprinkle crushed pistachios over the plantains while still hot for added crunch and color.

  • Serve: Enjoy your Kelewele hot as a snack or side dish.