kelewele recipe
Kelewele’s origins can be traced back to the bustling markets of Ghana, where street vendors have been serving up this delectable treat for generations.
It’s a testament to the resourcefulness and culinary creativity of the Ghanaian people. Ripe plantains, readily available in the region, are transformed into a culinary masterpiece with the addition of local spices. Kelewele is more than just a snack; it’s a symbol of Ghanaian culture and a culinary ambassador that has won the hearts (and stomachs) of people around the world.
Ingredients:
- 4 ripe plantains
- 1 teaspoon ground ginger
- 1/2 teaspoon cayenne pepper
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 1/4 cup vegetable oil
Instructions:
- Peel the plantains and cut them into bite-sized pieces.
- In a bowl, combine the ginger, cayenne pepper, cloves, and salt.
- Add the plantains to the bowl and toss to coat them with the spice mixture.
- Heat the oil in a large skillet over medium heat.
- Add the plantains to the skillet and fry them until they are golden brown and tender.
- Remove the plantains from the skillet and drain them on paper towels.
- Serve hot.
Tips:
- Use ripe plantains for the best flavor. Ripe plantains will be yellow with some brown spots.
- If you want your Kelewele to be spicier, add more cayenne pepper.
- You can also add other spices to your Kelewele, such as cinnamon or nutmeg.
- Serve Kelewele with your favorite dipping sauce.
Enjoy!