If there's one street food that defines a Ghanaian evening out, it's kelewele — cubes of ripe plantain fried until caramelized on the outside, coated in a fiery-sweet ginger and pepper spice blend. Here's how it's traditionally made.
What Is Kelewele?
Kelewele is diced ripe plantain marinated in a spice blend — typically ginger, cayenne or chili pepper, and warming spices like cloves or nutmeg — then deep-fried until the edges caramelize and crisp up. It's sold by street vendors across Ghana, usually alongside roasted peanuts, and is just as popular made at home.
The Kelewele Spice Blend
The signature kelewele flavor comes from fresh ginger and cayenne/chili pepper, often rounded out with a pinch of ground cloves, nutmeg, or grains of selim for extra depth. See our grains of selim guide if you want to add that traditional smoky note.
How to Make Kelewele
- Start with ripe (yellow-to-black-skinned) plantain — if you're working from fresh green plantain, let it ripen at room temperature for several days until the skin darkens and softens.
- Peel and cut the plantain into bite-sized cubes.
- Mix grated ginger, ground cayenne/chili pepper, and a pinch of ground cloves or nutmeg with a little water to form a paste.
- Toss the plantain cubes in the spice paste and let sit for 10–15 minutes.
- Deep-fry in hot oil until deeply golden and caramelized on the outside.
What to Serve Kelewele With
Kelewele is traditionally served with roasted peanuts on the side, and sometimes alongside grilled fish or kebabs. For the chip version of Ghana's plantain obsession, see our plantain chips guide.
Frequently Asked Questions
What plantain should I use for kelewele?
Kelewele uses ripe plantain — the skin should be mostly yellow with black spots, or fully black, which gives the natural sweetness that balances the spicy marinade.
What spices go into kelewele?
The core kelewele spice blend is fresh ginger and cayenne or chili pepper, often with a touch of ground cloves, nutmeg, or grains of selim added for depth.
Is kelewele spicy?
Yes, kelewele is typically spicy from the cayenne or chili pepper in the marinade, though the amount of heat can be adjusted to taste.
