Kelewele
Kelewele Recipe from Ghana with Plantains, Onion, and Garlic
Introduction
Kelewele is a popular Ghanaian street food made from fried plantains seasoned with spices like ginger and hot red pepper. It is a flavorful and aromatic dish that is enjoyed as a snack or side dish.
History
Kelewele 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.
Ingredients
How to prepare
- In a small bowl, mix together the red pepper, salt, ginger, minced garlic, chopped onion, and 1 tbsp of oil.
- Peel the plantains and cut them on the diagonal into 0.5 inch thick pieces. Place them in a large bowl and add the spices. Mix well to coat the plantains. If desired, refrigerate for a couple of hours to enhance the flavors.
- Heat some of the remaining oil in a large, heavy skillet over medium-high heat. Once hot, add the plantains in a single layer. Sauté until they are browned, then flip them over and brown the other side. Repeat this process until all the plantains are cooked.
- Serve hot and enjoy!
Variations
- Add chopped fresh herbs like cilantro or parsley for a burst of freshness.
- Substitute the hot red pepper with cayenne pepper for a spicier kick.
Cooking Tips & Tricks
Use well-ripened yellow bananas for the best flavor and texture.
- Refrigerating the seasoned plantains for a couple of hours before cooking can help enhance the flavors.
- Make sure to sauté the plantains in a single layer in the skillet to ensure even cooking and browning.
Serving Suggestions
Kelewele can be enjoyed on its own as a snack or served as a side dish with grilled meats or fish.
Cooking Techniques
Frying
Ingredient Substitutions
Use regular red pepper instead of hot red pepper for a milder flavor.
- Substitute olive oil with vegetable oil or coconut oil.
Make Ahead Tips
You can prepare the seasoned plantains ahead of time and refrigerate them until ready to cook.
Presentation Ideas
Serve Kelewele on a platter garnished with fresh herbs and a squeeze of lime juice for a pop of color and flavor.
Pairing Recommendations
Kelewele pairs well with grilled chicken, beef kebabs, or fried fish.
Storage and Reheating Instructions
Kelewele can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in a skillet over medium heat until warmed through.
Nutrition Information
Calories per serving
Each serving of Kelewele contains approximately 200 calories.
Carbohydrates
Each serving of Kelewele contains approximately 30 grams of carbohydrates.
Fats
Each serving of Kelewele contains approximately 10 grams of fats.
Proteins
Each serving of Kelewele contains approximately 2 grams of proteins.
Vitamins and minerals
Kelewele is a good source of vitamin C, vitamin B6, and potassium.
Alergens
Kelewele is gluten-free and vegan-friendly. However, it may contain allergens such as garlic and onion.
Summary
Kelewele is a flavorful and aromatic dish that is relatively low in calories and high in essential nutrients like vitamin C and potassium.
Summary
Kelewele is a delicious and easy-to-make Ghanaian street food that is bursting with flavor and spice. Enjoy it as a snack or side dish for a taste of West African cuisine.
How did I get this recipe?
The first time I saw this recipe, I was filled with a sense of excitement. It was a warm summer day, and I had been invited to a friend's barbecue. As soon as I walked into her kitchen, I was hit with the aroma of spices and frying plantains. My friend, who had recently returned from a trip to Ghana, explained that she was making a traditional dish called Kelewele.
I watched intently as she chopped up ripe plantains and tossed them in a mixture of ginger, garlic, cayenne pepper, and salt. As she fried them in hot oil, the plantains turned a golden brown and released a tantalizing smell that made my mouth water. When she finally served the Kelewele, I took my first bite and was instantly hooked. The combination of sweet and spicy flavors was unlike anything I had ever tasted before.
I begged my friend for the recipe, and she graciously obliged. From that day on, Kelewele became a staple in my own kitchen. I would make it for family gatherings, potlucks, and even just for myself on lazy evenings. It was always a hit, and I loved the way the dish brought people together, just like it had at that fateful barbecue.
Over the years, I have tweaked the recipe to make it my own. I have experimented with different spice ratios, tried adding other ingredients like onions or bell peppers, and even tried baking the plantains instead of frying them. But no matter how I prepare it, Kelewele always brings back memories of that first taste and the sense of adventure it inspired in me.
As I continued to cook and share the recipe with friends and family, I realized that food has a way of connecting us to our past and to other cultures. Each time I make Kelewele, I am transported back to that sunny afternoon in my friend's kitchen, surrounded by laughter and good food. And I am grateful for the way that recipe has enriched my life and allowed me to share a piece of Ghanaian culture with those around me.
So the next time you find yourself in need of a new dish to try, I urge you to give Kelewele a chance. Let the exotic flavors and rich history of this traditional Ghanaian dish inspire you to explore new culinary horizons. Who knows, you might just discover a new favorite recipe that will become a treasured part of your own culinary repertoire, just like it has for me.
Categories
| Chile Pepper Recipes | Ghanaian Desserts | Ghanaian Recipes | Plantain Recipes |