Kelewele
Abuja, Nigeria · Voir toutes les recettes
Aperçu
Kelewele is Ghanaian spiced fried plantain: ripe plantain cut into cubes, tossed in a paste of ginger, chilli, garlic and spices, rested, then fried until the outside crisps and the inside stays soft. It is one of the country's best known street foods and is sold from stalls in the evening across Accra. The spicing is what distinguishes it, and it is worth being clear about this because the source is not. **Kelewele is not the same as aloco.** Aloco is the Ivorian name for plain fried ripe plantain, salted and nothing more, and the same dish is dodo in Nigeria and makemba in the Congo. Kelewele is marinated first, and the ginger and chilli are the entire reason it has its own name. Ginger, hot pepper and salt are the base, and nutmeg, garlic, onion and lemon appear in most versions. The rest matters: ten to twenty minutes lets the spice paste get into the cut faces of the plantain rather than sitting on the surface. It is eaten on its own, with roasted peanuts, or alongside rice and bean dishes, and it is sometimes described as vegetarian meat for the substance it lends a plate. Traditionally it is fried in red palm oil.
Note de Patrimoine AFN
Kelewele is a Ghanaian street food of ripe plantain marinated in ginger, chilli and spices before frying, distinct from the plain fried plantain known as aloco in Côte d'Ivoire and dodo in Nigeria.
Ingrédients
Les mentions alimentaires sont fournies par les contributeurs à titre indicatif. Elles ne sont pas vérifiées par AFN et dépendent des produits que vous achetez. En cas d’allergie grave, vérifiez vous-même chaque ingrédient. Cuisine, allergies et votre propre jugement
Préparation
- 1
Cut both ends off the plantain with a sharp knife and slit a shallow line down the long seam.
- 2
Pull the peel back to remove it, cut the plantains into diagonal pieces and set aside.
- 3
Blend the onion, ginger and garlic with just enough water to help it blend, then add the chilli pepper, lemon, nutmeg, salt and seasoning cube.
- 4
In a large bowl, toss the plantain cubes with the ginger spice mixture.
- 5
Let it rest for 10 to 20 minutes to absorb the flavour.
- 6
Heat oil about 1cm deep in a large skillet or cast iron pan over medium-high heat, until hot but not smoking.
- 7
Fry the plantain cubes in batches, turning once, until golden brown, about 5 minutes.
- 8
Do not overcrowd the pan, which makes the plantain soggy and absorb excess oil.
- 9
Transfer to a pan lined with paper towels and serve warm.
Notes de l’Africook
Notes personnelles de Debbie Obierika- Rest the spiced plantain for the full 10 to 20 minutes. It is what lets the marinade reach the cut faces rather than sitting on the surface.
- Use plantain that is yellow with heavy black patches. Green will not caramelise and fully black collapses in the pan.
- Do not crowd the pan. Crowded plantain steams, goes soggy and soaks up oil, which the source flags directly.
- Use as little water as possible when blending the spice paste. A wet paste slides off and spits in the oil.
- Red palm oil is the traditional frying medium and gives the colour and flavour Ghanaians expect.
- Roasted peanuts alongside are the standard street pairing, and the salt and crunch work well against the sweet spiced plantain.
Questions fréquentes
Is kelewele the same as aloco?
No, though the source says so and it is a common conflation. Aloco is the Ivorian name for plain fried ripe plantain with nothing but salt, the same dish as Nigerian dodo and Congolese makemba. Kelewele is marinated in ginger, chilli, garlic and spices before frying, and that marinade is why it has its own name.
What plantains should I use?
Ripe ones: yellow with substantial black patches. That is when the starch has converted to sugar and the plantain will caramelise at the edges while staying soft inside. Green plantain is starchy and will not caramelise; fully black plantain is too soft and falls apart in the oil.
Why does it need to rest before frying?
So the spice paste penetrates. Plantain is dense and a marinade tossed on and fried immediately only seasons the surface. Ten to twenty minutes lets the ginger, chilli and salt work into the cut faces, which is the difference between spiced plantain and plantain with spice on it.
What is it eaten with?
On its own as a street snack, most often with roasted peanuts alongside. It also goes with rice and bean dishes, and it is served as a side to a main meal. It is sometimes described as the vegetarian's meat in Ghana for the substance it adds to a plate.
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