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Saturday, June 12, 2021

GHANA’S DELICIOUS KELEWELE: How to make the perfect Kelewele recipe guide

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Ghanaians love plantain and are very creative with it. From boiled, fried to roasted, there are various recipes old and new that are made and enjoyed from plantain. One of such is Kelewele. Kelewele is a spicy snack made with ripe plantains that are cut into smaller cubes and seasoned with natural spices like onion, ginger, garlic, grains of Selim, etc. It is one of the most popular street foods in Ghana. It can be found in almost every street especially at night. People usually take it as a snack. This is because it comes in small bites and it’s often eaten in small chunks. It is crunchy on the outside and soft on the inside. 

How is Kelewele prepared? 

The following ingredients are usually the basic ingredients used. However, the ingredients can be replaced or upgraded based on individual preferences. For example, some people may prefer to use spices like cloves, anise seeds, cinnamon, nutmeg, cayenne pepper, etc. 

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Serving (2-4)


4-6 Ripe plantain 

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1 root ginger 

2-3 Garlic cloves 

1 large Onion

4 pieces of Grains of Selim 

1 tablespoon of Salt 

Cooking oil for frying 


  1. Cut the plantain into smaller cubes or diagonal shapes and set aside 
  2. Blend onions, pepper, ginger, garlic, and grains of Selim with just a little bit of water 
  3. In a large bowl add the plantain and blended ingredients 
  4. Add salt, mix, and let it sit for 30 mins for it to absorb the flavors from the ingredients
  5. Heat a pan and add some oil to be used for frying 
  6. Fry plantain in batches, keep turning for about 5 mins
  7. Fry till its golden brown and transfer into a sieve or paper towels 
  8. Serve with groundnuts or add as a side dish 

How kelewele is served 

Kelewele can be eaten as a stand-alone or used as a side dish for many meals. When eaten alone it is usually paired with peanuts or groundnuts. It can be paired with plain rice, jollof rice, and absolutely any rice dish. It can also be added to finger foods and snacks.

Things to Note 

  1. Make sure to preheat oil to prevent plantains from absorbing too much oil
  2. Fry plantain in batches and do not overfill the pan when frying otherwise Kelewele will not brown evenly 
  3. Do not turn the heat up too high. Keep fire on medium heat and keep an eye on the plantain to prevent it from burning 
  4. Allow plantain and spices to sit for some time after mixing them so they can absorb the flavor

Written by Bibiana Gyasi/Georgeweb.org
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