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# Kelewele — Ghanaian Spiced Fried Plantains in Coconut Oil
- URL: https://thefoodiekitchen.net/kelewele-ghanaian-spiced-plantains/
- Published: 2026-09-10T08:55:16.000Z
- Updated: 2026-09-10T08:55:16.000Z
- Description: Kelewele — Ghanaian fried plantains spiced with ginger, chilli, and cloves. Fried in coconut oil, seed oil free. Ready in 20 minutes.
- Author: Savannah Ryan
- Tags: African Recipes, MAHA Recipes

Kelewele is the snack of Accra. Street vendors sell it at night markets across Ghana — ripe plantains cut into cubes, spiced with ginger, cloves, and chilli, then fried until the outside is crisp and caramelised and the inside is almost jam-like from the natural sugars of the very ripe plantain.

Coconut oil is the correct fat here. The natural sweetness of ripe plantain and the warm spice blend work with the slight coconut note that even refined coconut oil carries. The result is one of those dishes where every ingredient makes every other ingredient taste better.

## Kelewele Recipe

Serves

4

Prep

10 min

Cook

15 min

### Ingredients

- 3 ripe plantains — the skin should be almost entirely black for maximum sweetness
- 300ml (1¼ cups) refined coconut oil for frying
- 1 tsp fresh ginger, finely grated
- 1 tsp cayenne pepper or ground chilli
- ½ tsp ground cloves
- ½ tsp ground cinnamon
- ½ tsp fine sea salt

### Method

1. Peel the plantains and cut into 2cm cubes.
2. In a bowl, mix together the ginger, cayenne, cloves, cinnamon, and salt. Add the plantain cubes and toss to coat evenly.
3. Heat the coconut oil in a deep skillet or small saucepan to 350°F (175°C). Drop a cube of plantain in — it should sizzle vigorously and float.
4. Fry the plantains in batches — do not crowd. Cook for 3-4 minutes, turning occasionally, until deep golden on all sides.
5. Remove to a rack. Do not use paper towel — it traps steam and softens the crust.
6. Serve immediately while crispy. Kelewele does not keep — eat within 15 minutes of frying.

Frequently Asked Questions

What is the right ripeness for kelewele?

Very ripe — the skin should be almost entirely black. Plantain that is yellow or has yellow skin produces a much less flavourful, starchier result. The black-skinned plantain has fully converted its starches to sugar.

Can I bake instead of fry?

Baked plantains are good but they are a different dish — oven baking does not produce the crispy exterior that defines kelewele. Fry in coconut oil for the authentic result.

Is kelewele seed oil free?

Yes. Refined coconut oil is a fruit oil, not a seed oil.

Savannah Ryan · Cookbook

Savor African

Ghanaian, Nigerian, Senegalese, Ethiopian, and South African recipes in traditional fats.

[Get on Amazon →](https://www.amazon.com/dp/B0D2YCJGQ8?tag=thefoodieki0f-20&ref=thefoodiekitchen.net)

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