Spicy Fried Plantain Cubes

Name: Spicy Fried Plantain Cubes (Kelewele)
Yield: Makes 4 to 6 servings
Cuisine: Ghanaian
Ingredients: ⅛ teaspoon finely grated calabash nutmeg or regular nutmeg (optional); 3 or 4 sticks hwentia (optional); 1 teaspoon anise seeds; ⅛ teaspoon finely grated calabash nutmeg or regular nutmeg (optional); 1 slice or more fresh red habanero or Scotch bonnet or other red chili pepper, seeds removed for milder flavor; or dried red pepper flakes or dried ground red pepper to taste (if you are new to chili peppers, begin with a small amount, such as 1 slice or ¼ to ½ teaspoon dried ground red pepper and add more gradually until the desired heat is achieved); 1 teaspoon whole cloves; 1 slice or more fresh red habanero or Scotch bonnet or other red chili pepper, seeds removed for milder flavor; or dried red pepper flakes or dried ground red pepper to taste (if you are new to chili peppers, begin with a small amount, such as 1 slice or ¼ to ½ teaspoon dried ground red pepper and add more gradually until the desired heat is achieved); 1 slice or more fresh red habanero or Scotch bonnet or other red chili pepper, seeds removed for milder flavor; or dried red pepper flakes or dried ground red pepper to taste (if you are new to chili peppers, begin with a small amount, such as 1 slice or ¼ to ½ teaspoon dried ground red pepper and add more gradually until the desired heat is achieved); 1 slice or more fresh red habanero or Scotch bonnet or other red chili pepper, seeds removed for milder flavor; or dried red pepper flakes or dried ground red pepper to taste (if you are new to chili peppers, begin with a small amount, such as 1 slice or ¼ to ½ teaspoon dried ground red pepper and add more gradually until the desired heat is achieved); 1 slice or more fresh red habanero or Scotch bonnet or other red chili pepper, seeds removed for milder flavor; or dried red pepper flakes or dried ground red pepper to taste (if you are new to chili peppers, begin with a small amount, such as 1 slice or ¼ to ½ teaspoon dried ground red pepper and add more gradually until the desired heat is achieved); 1 slice or more fresh red habanero or Scotch bonnet or other red chili pepper, seeds removed for milder flavor; or dried red pepper flakes or dried ground red pepper to taste (if you are new to chili peppers, begin with a small amount, such as 1 slice or ¼ to ½ teaspoon dried ground red pepper and add more gradually until the desired heat is achieved); 1 slice or more fresh red habanero or Scotch bonnet or other red chili pepper, seeds removed for milder flavor; or dried red pepper flakes or dried ground red pepper to taste (if you are new to chili peppers, begin with a small amount, such as 1 slice or ¼ to ½ teaspoon dried ground red pepper and add more gradually until the desired heat is achieved); 2 tablespoons coarsely chopped yellow or red onion; 2 to 4 ounces fresh ginger, peeled and coarsely chopped; 2 tablespoons coarsely chopped yellow or red onion; Vegetable oil for deep-frying; 4 large slightly over-ripe plantains (somewhat black and soft, but not completely), peeled; ¼ teaspoon salt (or to taste)

Kelewele

Preparation info

Makes
4 to 6
servings

Difficulty
Easy

Appears in

The Ghana Cookbook

By Fran Osseo-Asare and Barbara Baëta

Published 2015

About

Kelewele is one of my all-time favorite snack foods from Ghana. It is generally described as something like “spicy fried plantain cubes,” but that description is like calling a sunset “beautiful.” Western cookbook versions I’ve seen are anemic versions of the best kelewele as prepared in Ghana, where it is often served accompanied by dry roasted unsalted peanuts. The sweet, spicy, and chewy plantain is a perfect counter to the mild crunchy/creamy flavor and texture of the pean

Ingredients

Africa
Ghana
Snack
Vegan
Gluten-free
Spicy

Ingredients

Method