Spicy fried ripe plantain cubes with ginger and chili
Ghanaian Kelewele
Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Servings
4
4 servings
Difficulty
Easy
Cost
Budget
$
Ghanaian Kelewele
Spicy fried ripe plantain cubes with ginger and chili
★4.7(21)
Cubes of ripe plantain tossed in a fiery ginger-chili spice mix and deep-fried until golden and caramelized. Ghana's most popular street snack with an addictive sweet-spicy kick.
10m
Prep Time
10m
Cook Time
20m
Total Time
4
Servings
Easy
Difficulty
Budget $
Cost
Sarah Chen
(Updated )
Kelewele is the beloved Ghanaian street snack of ripe plantain cubed, seasoned with a bold ginger-chili paste, and fried until the sugars caramelize into crispy golden edges.
This is the kind of recipe that defines American home cooking at its best — straightforward, satisfying, and built on flavors that everyone loves.
This recipe represents the best of American home cooking — unpretentious, generous, and built to satisfy. Ghanaian Kelewele is the kind of dish that brings people to the table and keeps them coming back for seconds. It draws on the diverse culinary traditions that have shaped American food culture, combining familiar flavors with techniques that produce consistently excellent results.
Smart snacking is about balance — enough substance to satisfy, enough flavor to feel like a treat, and enough nutrition to actually fuel your body. This recipe hits all three marks and comes together quickly enough to make from scratch whenever the craving strikes.
Ingredients
- 4 ripe (but firm) plantains, peeled and cubed
- 2-inch ginger, grated
- 1 tsp cayenne pepper
- 1/2 tsp ground cloves
- 1 tsp salt
- Oil for deep frying
Instructions
- 1
Blend ginger, cayenne, cloves, and salt into a paste.
- 2
Toss plantain cubes with the spice paste until evenly coated. Let sit 15 minutes.
- 3
Heat oil to 350°F in a deep pan.
- 4
Fry plantain cubes in batches until golden brown and caramelized, about 4-5 minutes.
- 5
Drain on paper towels and serve hot as a snack or side dish with roasted peanuts.
Serving Suggestions
Ways to Serve This Dish
Serve with classic coleslaw and cornbread on the side
Pair with fresh-cut fries or roasted potato wedges
Arrange on a platter for easy sharing at your next gathering
Pair with your favorite dipping sauce for extra flavor
Substitutions
PlantainsFirm bananas (not ideal but workable)
Much sweeter and softer — cube large and fry quickly
Ground clovesAllspice
Similar warm spice flavor
Tips & Storage
Pro Tips
Choose plantains that are ripe (yellow with black spots) but still firm enough to hold their cube shape.
Do not overcrowd the oil — fry in small batches for the crispiest result.
Let the protein rest for 5-10 minutes after cooking to allow the juices to redistribute for maximum tenderness.
Season each component individually rather than seasoning at the end — this builds deeper, more complex flavor throughout.
Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze individual portions in freezer-safe containers for up to 3 months. Label with the date and recipe name.
Reheating
Reheat in a 350°F oven for 15-20 minutes until warmed through, or microwave individual portions for 2-3 minutes. Add a splash of broth or water to prevent drying. Stovetop reheating over medium-low heat is also effective.
Recipe Notes from Our Kitchen
Editor's Note
Editor's note: Make a double batch — these disappear faster than you expect. Having extras on hand means you always have a wholesome option ready when hunger strikes.
Nutrition Facts
Per serving (0mg) · 4 servings
Calories220
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein2g
Carbohydrates8g
Fat38g
Fiber580mg
Sugar3g
Sodium14g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- What is the difference between plantain and banana?
- Plantains are starchier and less sweet than bananas. They are always cooked before eating.
- How ripe should the plantains be?
- Yellow with black spots — ripe enough to be sweet but firm enough to hold shape when cubed.
- How long does this keep?
- Stored in an airtight container at room temperature, most homemade snacks stay fresh for 5 to 7 days. Refrigerated versions keep for up to 10 days.
- Can I adjust the seasoning?
- Absolutely. The seasoning amounts are starting points — taste and adjust to your preference. Start with less if you are sensitive to salt or spice, and add more gradually.
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About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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