Kelewele Plantain Recipe | PBS Food

Kelewele is a popular Ghanaian dish made of fried plantains seasoned with spices. The recipe appears courtesy of Ope Amosu, who is featured in the Houston episode of No Passport Required.


Yield: 2-4 servings



  • 4 ripe plantains with black marks on the peel
  • ¼ of medium-sized peeled red onion (approximately 0.12 oz)
  • 2 tablespoons chopped ginger
  • 2 teaspoons of minced garlic
  • 2 teaspoons cayenne pepper
  • 1 ½ teaspoons lemon juice
  • 1 ½ teaspoon chicken bouillon
  • 1 teaspoon salt
  • ½ teaspoon ground nutmeg
  • oil for deep frying


  1. Prepare the Plantains
  2. Peel plantains. tip: to peel, cut both ends of the plantain and then cut a vertical seam down the outer skin
  3. Cut peeled plantains in half, vertically
  4. Slice plantains into diagonal pieces, roughly the width of your pinky finger, and set aside
  5. Prepare the Kelewele Marinade
  6. In a blender, liquify the onion, ginger, and garlic, using just enough water to facilitate blending process
  7. Add cayenne pepper, lemon, nutmeg, salt and bouillon.
  8. Mix evenly and set aside
  9. Marinate the Plantains
  10. In a large bowl, toss the plantain slices in the kelewele marinade
  11. Allow the plantains to marinate in the refrigerator for 45-90 minutes
  12. Fry the Plantains
  13. Heat approximately ¾” of oil in a large skillet on medium-high heat
  14. Fry the plantain slices, turning once, until golden brown.
  15. Tip: Do not overcrowd the pan. Fry in batches if necessary.
  16. Remove the plantains from the pan and place on a drying rack to remove excess oil. tip: As an alternative to a drying rack, us a plate lined with a napkin
  17. Serve warm
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