Kele-wele

Kele-wele Recipe from Cameroon - Ingredients, Preparation, and Tips

Region / culture: Cameroon | Preparation time: 15 minutes | Cooking time: 20 minutes | Servings: 4

Introduction

Kele-wele is a popular Ghanaian street food made from ripe plantains that are seasoned with a blend of spices and fried until golden brown. This delicious and flavorful dish is a favorite snack or side dish in Ghana and other West African countries.

History

Kele-wele has its origins in Ghana, where it is a beloved street food that is enjoyed by people of all ages. The dish is believed to have been created by the Ga people of Ghana, who are known for their flavorful and spicy cuisine. Kele-wele is often served at festivals, parties, and other special occasions in Ghana.

Ingredients

6 ripe plantain bananas, peeled and cut into bite-sized cubes
0.5 tsp cayenne pepper or red pepper
0.5 tsp peeled and grated fresh ginger root
1 tsp salt
2 tbsp water
palm oil

How to prepare

Grind the grated ginger root, pepper, and salt together, then mix with water.
In a glass bowl, toss the plantain cubes with the spice mixture.
Heat oil in a deep skillet to 350°F (177°C).
Fry the plantains, turning once, until they are golden brown on both sides.
Drain the fried plantains on absorbent paper and keep them in a warmed oven until all the plantains are fried.
Serve immediately.

Variations

Add chopped onions and bell peppers to the spice mixture for added flavor.
Use cinnamon and nutmeg instead of red pepper for a sweet and spicy twist.
Serve kele-wele with a drizzle of honey or maple syrup for a sweet and savory combination.

Cooking Tips & Tricks

Make sure to use ripe plantains for this recipe, as they will be sweeter and more flavorful.

- Adjust the amount of red pepper to suit your taste preferences. You can add more or less depending on how spicy you like your kele-wele.

- Be careful when frying the plantains, as they can splatter hot oil. Use a deep skillet and fry in batches to avoid overcrowding the pan.

- Drain the fried plantains on paper towels to remove excess oil before serving.

Serving Suggestions

Kele-wele can be served as a snack or side dish with grilled meat, rice, or beans. It is often enjoyed with a side of spicy pepper sauce or a refreshing glass of ginger beer.

Cooking Techniques

Frying

Ingredient Substitutions

If you can't find ripe plantains, you can use ripe bananas as a substitute.

- If you don't have palm oil, you can use vegetable oil or coconut oil for frying.

Make Ahead Tips

You can prepare the spice mixture and marinate the plantains ahead of time. Fry the plantains just before serving for the best results.

Presentation Ideas

Serve kele-wele on a platter garnished with fresh herbs or sliced tomatoes for a colorful and appetizing presentation.

Pairing Recommendations

Kele-wele pairs well with grilled chicken, fried fish, or jollof rice. Serve with a side of spicy pepper sauce or a refreshing fruit salad for a complete meal.

Storage and Reheating Instructions

Kele-wele is best served fresh and hot. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in the oven or microwave until heated through before serving.

Nutrition Information

Calories per serving

Each serving of kele-wele contains approximately 200 calories.

Carbohydrates

Each serving of kele-wele contains approximately 30 grams of carbohydrates.

Fats

Each serving of kele-wele contains approximately 10 grams of fats.

Proteins

Each serving of kele-wele contains approximately 2 grams of proteins.

Vitamins and minerals

Kele-wele is a good source of vitamin C, vitamin A, and potassium.

Alergens

Kele-wele may contain allergens such as gluten (if fried in contaminated oil) and tree nuts (if palm oil is used).

Summary

Kele-wele is a delicious and flavorful dish that is rich in carbohydrates, fats, and essential vitamins and minerals. It is a popular street food in Ghana and is enjoyed by many for its spicy and sweet flavors.

Summary

Kele-wele is a delicious and flavorful Ghanaian street food made from ripe plantains that are seasoned with a blend of spices and fried until golden brown. This popular dish is rich in carbohydrates, fats, and essential vitamins and minerals, making it a satisfying and nutritious snack or side dish. Enjoy kele-wele with grilled meat, rice, or beans for a taste of West African cuisine.

How did I get this recipe?

I remember the joy I felt when I first discovered this recipe for Kele-wele. It was many years ago, when I was just a young girl living in Ghana with my family. My grandmother, who was an amazing cook, taught me how to make this traditional dish that is beloved by so many in our culture.

I remember the first time I watched my grandmother prepare Kele-wele. She started by selecting the perfect ripe plantains, ones that were yellow with just a hint of black spots. She then peeled and sliced the plantains into thick chunks, before marinating them in a mixture of ginger, garlic, red pepper, salt, and a touch of lemon juice.

As the plantains soaked up all the delicious flavors, my grandmother heated up a pot of oil on the stove. She carefully dropped in each piece of marinated plantain, letting them sizzle and bubble until they were golden brown and crispy on the outside. The aroma that filled our kitchen was absolutely intoxicating, and I couldn't wait to taste the finished dish.

When the Kele-wele was finally ready, my grandmother served it to our family with a side of spicy pepper sauce and fried fish. The combination of sweet and savory flavors was like nothing I had ever tasted before. I savored each bite, letting the flavors dance on my tongue and warm my belly.

From that moment on, Kele-wele became a staple in our household. My grandmother made it for special occasions, family gatherings, and just because. Whenever I was feeling homesick or nostalgic for Ghana, I would make a batch of Kele-wele and instantly feel connected to my roots.

Over the years, I have shared this recipe with friends, neighbors, and anyone who would listen. I have adapted it to suit my own tastes, adding extra spices here and there, or experimenting with different cooking methods. But no matter how I tweak the recipe, the essence of my grandmother's Kele-wele always shines through.

I have fond memories of making Kele-wele with my own children, passing down the tradition from one generation to the next. It warms my heart to see them enjoy this dish as much as I did when I was their age. I hope that one day, they will teach their own children how to make Kele-wele, keeping our family's culinary heritage alive for years to come.

As I sit here in my kitchen, preparing a batch of Kele-wele for dinner tonight, I can't help but feel grateful for the lessons my grandmother taught me all those years ago. Her love and passion for cooking have inspired me to experiment, create, and share my own recipes with the world.

And so, as I take a bite of the crispy, flavorful Kele-wele in front of me, I am filled with a sense of pride and satisfaction. This dish represents so much more than just food - it is a symbol of my heritage, my family, and the rich culinary traditions that have been passed down through generations. And for that, I am eternally grateful.