{"id":27794,"date":"2025-05-01T09:03:00","date_gmt":"2025-05-01T13:03:00","guid":{"rendered":"https:\/\/shannex.com\/?p=27794"},"modified":"2025-05-05T08:14:38","modified_gmt":"2025-05-05T12:14:38","slug":"culinary-corner-13","status":"publish","type":"post","link":"https:\/\/shannex.com\/fr\/great-people\/great-people-culinary\/culinary-corner-13\/","title":{"rendered":"Culinary Corner"},"content":{"rendered":"\n<div style=\"height:25px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<h3 class=\"wp-block-heading\"><strong>Ghanaian Kelewele<\/strong><\/h3>\n\n\n\n<div style=\"height:25px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<div class=\"wp-block-columns is-layout-flex wp-container-core-columns-is-layout-7f6c9a0b wp-block-columns-is-layout-flex\">\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\" style=\"flex-basis:33.33%\">\n<figure class=\"wp-block-image size-full\"><img decoding=\"async\" width=\"780\" height=\"438\" src=\"https:\/\/shannex.com\/wp-content\/uploads\/2025\/04\/Culinary_Corner.png\" alt=\"\" class=\"wp-image-27797\" srcset=\"https:\/\/shannex.com\/wp-content\/uploads\/2025\/04\/Culinary_Corner.png 780w, https:\/\/shannex.com\/wp-content\/uploads\/2025\/04\/Culinary_Corner-300x168.png 300w, https:\/\/shannex.com\/wp-content\/uploads\/2025\/04\/Culinary_Corner-768x431.png 768w\" sizes=\"(max-width: 780px) 100vw, 780px\" \/><\/figure>\n<\/div>\n\n\n\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\" style=\"flex-basis:66.66%\">\n<p class=\"wp-block-paragraph\">In February, we celebrated Black History\/African Heritage Month and honoured the contributions of those of African descent. Kelewele, a popular Ghanaian street food, is a flavourful snack or side dish, perfect with fried fish, rice, or any Ghanaian meal. Easy to make and enjoy any time of day.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Ingredients<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">3 ripe plantains (not too soft, but sweet and yellow)<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">1 tablespoon grated ginger<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">1 teaspoon cayenne pepper (adjust to your heat preference)<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">1 teaspoon ground nutmeg<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">1 teaspoon garlic powder<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">1 teaspoon paprika<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">1\/2 teaspoon salt (or to taste)<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">1 tablespoon white vinegar (optional, for extra tang)<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">2 tablespoons vegetable oil (for frying)<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">1 tablespoon chopped peanuts or roasted groundnut (optional, for garnish)<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Method<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Prepare the Plantains<\/strong><\/p>\n\n\n\n<ol class=\"wp-block-list\"><\/ol>\n\n\n\n<ol class=\"wp-block-list\"><\/ol>\n\n\n\n<p class=\"wp-block-paragraph\">Peel the plantains and cut them into bite-sized chunks or diagonal slices. You can slice them into thicker pieces if you prefer a heartier texture or thinner slices for crispier Kelewele.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>MaketheSpiceMixture<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">In a bowl, mix the grated ginger, cayenne pepper, nutmeg, garlic powder, paprika, salt, and vinegar (if using). You can also add a little sugar if you want to balance the spiciness.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Season<\/strong><strong>the<\/strong><strong>Plantains<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Add the plantain pieces to the spice mixture and toss them well to ensure they are fully coated. Let the plantains sit for about 10-15 minutes to absorb the flavours.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Fry the Plantains<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Heat the vegetable oil in a frying pan or skillet over medium-high heat. Fry the plantain chunks in batches to avoid overcrowding the pan. Fry until they\u2019re golden brown and crispy on the outside, about 3-5 minutes per batch. Remove the fried plantains from the oil and drain them on paper towels. Garnish the Kelewele with chopped peanuts or roasted groundnuts (optional) for a bit of crunch.<\/p>\n<\/div>\n<\/div>\n\n\n\n<div style=\"height:25px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n","protected":false},"excerpt":{"rendered":"<p>Ghanaian Kelewele In February, we celebrated Black History\/African Heritage Month [&hellip;]<\/p>\n","protected":false},"author":23,"featured_media":26211,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"inline_featured_image":false,"footnotes":""},"categories":[121,134],"tags":[],"class_list":["post-27794","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-great-people-culinary","category-spring"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.7 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Culinary Corner<\/title>\n<meta name=\"robots\" content=\"index, follow, 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