Kelewele was one of the defining foods of my childhood. I remember my uncle will bring some with him every time he came to visit our family and they were generally gone within 3 minutes. It was a popular night time snack sold across the city of Accra along with other small chops.You could also find it on roadside restaurants or even party spot.
What defined kelewele was the sweetness of the plantain mixed with a peppery ginger sauce that was paired with roasted grounduts. Although very tasty, these snacks were dripping of oil, which generally soaked through the newspapers they were sold in through to the plastic bag they were packaged in. Nevertheless it was such a tasty snack, everyone goes back for more.
Now in Canada, I do not have access to the authentic kelelewele sold on the street side so I decided to make my own at home with the same spice and heat of the original with significantly less oil. This recipe still reminds me of Ghana but is not at detrimental to my stomach.
The video for this recipe can be found here
- 4 plantains (make sure the plantains are very ripe and look mainly black. The darker they are the sweeter they are)
- 2 tbsp of ginger
- 1/2 tbsp of cayenne pepper
- 1/4 tsp salt (add more or less depending on you preference)
- 2.5 tbsp coconut oil melted
- Preheat your oven to 450F
- Peel the plantains and split on its long end. After chop the plantains into smaller pieces
- After wash the chopped plantains
- Mix the plantains with the spices and coconut oil and place in a tray lined with aluminum or parchement paper. The parchment paper works a lot better than aluminum, but aluminum is a good alternative
- bake in the oven for 20 minutes at 450 F till the plantains are brown. Check on the plantains periodically just to make sure they are not burning
- Serve with salted peanuts for a sweet and savoury snack.