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 peanuts. Years ago my husband and I used to go for walks in the evenings in Ghana to the roadside vendors whose lamps and candles flickered in the night and where the women neatly wrapped our hot, freshly cooked kelewele in clean newspaper.
These are best eaten immediately or soon after cooking, preferably with dry roasted unsalted peanuts.
© 2015 All rights reserved. Published by Hippocrene Books.