Kelewele (Spicy Fried Plantains)

Prep time: 15 minutes

Cook time: 15 minutes

Total time: 30 minutes

Servings: 4 servings

Country of Origin

Togo

Description

Ripe plantains cut into small cubes, tossed in a pungent ginger, garlic, cayenne, and onion marinade, and deep-fried until caramelized and crispy on edges.

Presentation & How It's Eaten

Served hot on paper-lined plates, sprinkled with roasted peanuts, eaten as a popular street snack or side dish.

Ingredients

• 3 large ripe yellow plantains (peeled and cut into 1/2-inch cubes)

• 1 tbsp fresh ginger, finely grated

• 2 cloves garlic, minced

• 1/2 small red onion, grated

• 1/2 tsp cayenne pepper or chili powder

• 1/2 tsp ground nutmeg

• 1/2 tsp salt

• Vegetable oil, for deep frying

• 1/3 cup roasted unsalted peanuts (for serving)

Step-by-Step Directions

• Make Spice Paste: In a bowl, combine grated ginger, garlic, grated onion, cayenne pepper, nutmeg, and salt to form a moist paste.

• Marinate Plantains: Add cubed ripe plantains to spice mixture and toss gently until every piece is evenly coated. Let sit for 10 minutes.

• Heat Oil: Heat 2 inches of vegetable oil in a deep skillet or pot to 350°F (175°C).

• Fry Plantains: Carefully drop plantain cubes into hot oil in batches. Fry for 4–6 minutes, turning occasionally, until dark golden brown and caramelized.

• Drain & Serve: Remove with a slotted spoon, drain on paper towels, toss with roasted peanuts, and serve warm.

Optional

• Mild Heat: Reduce cayenne pepper by half for a gentler spice profile.

Cooking Tips

• Plantain Ripeness: Use plantains with yellow skin covered in black spots—firm enough to hold shape, but sweet.

Nutrition Facts

(Estimated per serving, based on 4 servings)

• Calories: ~290 kcal

• Total Fat: 12g

• Saturated Fat: 2g

• Cholesterol: 0mg

• Sodium: 290mg

• Total Carbohydrates: 46g

• Dietary Fiber: 4g

• Sugars: 22g

• Protein: 4g