DISH RESEARCH · Dish
Kelewele
Ghanaian street snack of ripe plantain marinated with ginger, onion and Scotch bonnet, then fried.
About Kelewele
Kelewele is a Ghanaian street snack of ripe plantain marinated with aromatic spices before frying. This profile follows a family recipe from Freda Muyambo built around onion, fresh ginger, Scotch bonnet and salt.
Ripe plantain supplies concentrated sweetness, while ginger and onion bring warmth and savoury depth. Scotch bonnet gives a direct chilli heat, and frying caramelises the fruit; optional roasted peanuts add a nutty, salty contrast.
The pieces are irregular golden-brown chunks with darker caramelised edges and a light coating of fried spice paste. Their surfaces are crisp and sticky while the centres remain soft and yielding.
Allergens in this recipe
Optional additions: Peanuts.
Other allergen details are unconfirmed.
Ingredients vary by restaurant. Confirm your allergens with staff before ordering.
Ingredients in Kelewele
Ghanaian Kelewele with Ginger, Onion and Scotch Bonnet.
- Ripe plantainsSweet starchy base
- OnionSavoury marinade aromatic
- Fresh gingerWarm aromatic heat
- Scotch bonnet pepperFresh chilli heat
- SaltSeasoning
- WaterMinimal blending aid
- Frying oilDeep-frying medium
- Roasted peanutsOptional crunchy serving accompaniment · Accompaniment · Optional
Ingredient details & uncertainties
Allergen information is incomplete. Unconfirmed details do not establish that an allergen is absent.
- Ripe plantains:
- Onion:
- Fresh ginger:
- Scotch bonnet pepper:
- Salt:
- Water: . The source calls for as little water as possible to blend the marinade; it remains a bounded process ingredient
- Frying oil:
- Roasted peanuts (optional):
Origins & food traditions
African food writer Freda Muyambo supplies the complete Ghanaian Kelewele selected here as her mother's recipe, using ripe plantain marinated with onion, ginger, Scotch bonnet and salt before deep-frying, with peanuts for serving. Ghanaian writer Edinam independently documents Kelewele as a Ghanaian spiced ripe-plantain snack and confirms the ginger, onion, chilli, salt and frying structure while showing that additional spices vary. Ghanaian-American chef Eric Adjepong separately identifies Kelewele as a Ghanaian signature dish of fried plantains seasoned with spices.
Countries
- Ghana
- GhanaCatalogue link pending review
Cuisines & regions
- Ghanaian Cuisine
- West African Cuisine
- Ghanaian CuisineCatalogue link pending review