Kelewele

Name: Kelewele
Total time: 30 min
Ingredients: 2 ripe plantains (with predominantly black skins); 1 grains of selim pod (optional); ¼–½ red Scotch bonnet chilli (with seeds for extra heat, without for a milder taste) (see Scotch bonnet for Newbies), or 1 teaspoon smoked paprika; ¼–½ red Scotch bonnet chilli (with seeds for extra heat, without for a milder taste) (see Scotch bonnet for Newbies), or 1 teaspoon smoked paprika; ¼–½ red Scotch bonnet chilli (with seeds for extra heat, without for a milder taste) (see Scotch bonnet for Newbies), or 1 teaspoon smoked paprika; ½ onion; 1 clove garlic; ½ thumb-size piece root ginger; 120 ml/4 fl oz/½ cup water; Pinch of sea salt; ½ teaspoon black pepper

Preparation info

Serves:
4

Difficulty
Easy
Ready in
30 min

Appears in

We Cook Plants

By Sarah Bentley

Published 2025

About

Ingredients

2 ripe plantains (with predominantly black skins)
120 ml/4 fl oz/½ cup

Side dish
Vegan
Gluten-free

Method

Peel and cut the plantains into roughly 2cm/¾in cubes
To a blender or food processor, add all the ingredients – except the plantain – and blend into a paste.
Tip the paste into a bowl and add the cubes of plantain. Stir to cover the plantain in the delicious paste.
Now you have three options.
- To oven-cook,