KELEWELE (SPICY FRIED PLANTAINS)
Kelewele (Kele-wele) are flavorful fried plantain cubes. Simple to make, kelewele are plantain cubes, sprinkled with spices, and fried in hot oil. Kelewele are often sold by African street vendors. Originally from Ghana, kelewele have been popularized in America by several Kwanzaa books and websites. Fresh ginger, cayenne pepper, and salt seem to be the most typical combination of spices used to make kelewele. Some recipes get a little fancier and add ground cloves, nutmeg, cinnamon, chili powder, or red pepper flakes. Some replace the water with lemon juice; others use no liquid at all and call for the plantains to be tossed in the dry spices. Letting the plantains marinate in the spice mixture for ten or twenty minutes is also recommended by some. **And if your oil is properly HOT, they won't absorb much oil & be low fat!! And plantains are good fiber. :)
Provided by Elmotoo
Categories Lunch/Snacks
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Grind together grated ginger root, pepper, and salt, then mix with water.
- In a glass bowl toss together the plantain cubes and spice mixture.
- In a deep skillet, heat oil (just deep enough to allow plantains to float) to 350 degrees F. Fry plantains, turning once, until golden brown on both sides. (Don't try to fry them all at once; they should not touch each other while frying.).
- Drain on absorbent paper, keep in warmed oven until all the plantains are fried. Serve kelewele immediately.
Nutrition Facts : Calories 146.2, Fat 0.5, SaturatedFat 0.2, Sodium 392.6, Carbohydrate 38.2, Fiber 2.8, Sugar 17.9, Protein 1.6
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Sir
[email protected]These were delicious! I made them for a potluck and they were a hit. I'll definitely be making them again.
War Shadow
[email protected]I'm not sure what I did wrong, but my kelewele came out bitter. I think I might have used the wrong type of plantains.
Dorcas Odetayo
[email protected]This is my new favorite way to cook plantains. I love the crispy texture and the spicy flavor.
Moni Moni
[email protected]I'm so glad I found this recipe. I've been looking for a good kelewele recipe for ages.
Byron Constable
[email protected]These are the perfect party food. They're easy to make ahead of time and they're always a crowd-pleaser.
Wafi
[email protected]I love the smoky flavor that the charcoal grill gives to the kelewele. It really takes them to the next level.
ramush ramush
[email protected]This recipe is a great way to use up overripe plantains. I always have a few lying around, and now I know what to do with them.
weeb64
[email protected]I followed the recipe exactly, but my kelewele came out soggy. I'm not sure what went wrong.
Wilenda Archer
[email protected]These were a bit too spicy for me, but my husband loved them. He said they were the best kelewele he's ever had.
Fero Fero
[email protected]I'm not a big fan of plantains, but I thought I'd try this recipe anyway. I'm glad I did! The kelewele were crispy and flavorful, and the spicy tomato sauce was the perfect accompaniment.
Michael chandler
[email protected]These were amazing! I made them for a party and they were gone in minutes. Everyone loved them.
Tanjim Adnan Noyon
[email protected]I love this recipe! It's so easy to make and the plantains are always delicious. I've made it several times now and it's always a hit with my friends and family.
Mark Mcfolley
[email protected]This recipe is a winner! The kelewele came out crispy on the outside and tender on the inside, with just the right amount of heat. I served it with a side of spicy tomato sauce and some grilled fish, and it was a hit with my family.