Culinary Corner

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.

Ingredients

3 ripe plantains (not too soft, but sweet and yellow)

1 tablespoon grated ginger

1 teaspoon cayenne pepper (adjust to your heat preference)

1 teaspoon ground nutmeg

1 teaspoon garlic powder

1 teaspoon paprika

1/2 teaspoon salt (or to taste)

1 tablespoon white vinegar (optional, for extra tang)

2 tablespoons vegetable oil (for frying)

1 tablespoon chopped peanuts or roasted groundnut (optional, for garnish)

Method

Prepare the Plantains

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.

MaketheSpiceMixture

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.

SeasonthePlantains

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.

Fry the Plantains

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’re 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.