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The first bite of kelewele hits with heat—fiery cayenne mixing with warm ginger, cloves, and nutmeg—and suddenly you understand why Ghanaians line up at street vendors for this snack. These golden, crispy plantain cubes are a perfect balance of sweet fruit and explosive spice. Kelewele appears at every roadside stall in Ghana, a quick bite that satisfies both hunger and adventure. Whether paired with groundnuts, eaten solo, or dipped in a hot sauce, this snack proves that simple ingredients and bold spices can create something unforgettable.
Peel the plantains and cut them into bite-sized pieces. Place the pieces in a large bowl.
In a small bowl, mix together the cayenne pepper, ground ginger, ground cloves, ground nutmeg, salt, sugar (if using), and minced garlic.
Sprinkle the seasoning mixture over the plantain pieces and toss until they are evenly coated.
Heat the vegetable oil in a deep frying pan or pot over medium-high heat. The oil should be enough to submerge the plantains.
Once the oil is hot, carefully add the seasoned plantain pieces in batches. Fry for about 3-5 minutes, or until they are golden brown and crispy.
Use a slotted spoon to remove the plantains from the oil and drain on paper towels.
Garnish with fresh cilantro or parsley if desired.
You want plantains that are fully yellow with some brown spots—they should be soft to the touch but still hold their shape. Green plantains are starchy and won't have the sweetness you need for kelewele.
Absolutely. Start with less cayenne pepper than the recipe calls for and taste as you go. You can always add more heat, but you can't take it back. Some Ghanaians add even more cayenne than traditional recipes suggest.
The oil should be hot enough that plantain pieces sizzle immediately when they hit the pan, but not so hot that they brown too quickly on the outside while staying soft inside. Medium-high heat works best.
Kelewele is best eaten fresh and hot, but you can fry it a few hours ahead and reheat it in a 350°F oven for about 5 minutes to restore crispiness. Cold kelewele loses its appeal.
Green plantains make a different dish—starchy and savory rather than sweet and spicy. If you want authentic kelewele, you really need ripe plantains for the subtle sweetness that balances the heat.