Crispy, Spicy Kelewele – Ghana’s Addictive Fried Plantains

In a bowl, combine fresh onion, garlic, ginger, and grain of salt.

Grind the mixture until smooth using a traditional method or a blender.

Peel the ripe plantains and cut one in half lengthwise.

Slice the halves into small diagonal pieces, ensuring they are not too big or too tiny.

Add ground anise, cloves, hot red pepper, and salt to the plantains for seasoning.

Mix everything well to coat the plantains with the spices.

Let the seasoned plantains marinate for a few minutes to lock in the flavor.

Heat oil in a pan until hot.

Carefully drop in the marinated plantains, ensuring not to overcrowd the pan.

Fry the plantains, stirring occasionally, until they turn golden brown and crispy, about 4 to 6 minutes.

Once golden and crispy, scoop them out with a slotted spoon and let the excess oil drip off.

Transfer the fried plantains onto a plate lined with paper towel to soak up the remaining oil.

For darker and extra crispy plantains, fry for an additional minute or two, watching closely to prevent burning.

Let them cool slightly before serving, optionally pairing with roasted peanuts.

Equipment Needed

Dietary