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Kelewele is also called aloco. It is an African spicy fried ripe plantain that is crunchy on the outside and soft on the inside.
Origin Of Kelewele
West Africa has a large array of fried plantain recipes ranging from simple plantain chips to more elaborate fried plantain dishes. This food is of West African origin eaten precisely by the Ghanaian people. This snack is a popular street food that is very easy to make.
This Ghanaian meal is often said to be the vegetarian ‘meat’ because most vegetarians enjoy this side dish as protein in their meals. It is also a great source of potassium, however, critics say it might not be so healthy because of its large oil components. The remedy for that would be to reduce the oil quantity when frying.
Kelewele Recipe
The ripe plantains are cut transversely, mixed with spices, and deep-fried in red oil until crispy.
The basic ingredients are ginger, hot pepper, and salt. You can add other spices.
Kelewele
Ingredients
- 6 pcs Ripe Plantain
- 1/4 Onions
- 1 teaspoon Chilli Pepper
- 1 tbs Ginger
- 2 pcs Garlic cloves
- 1 teaspoon Lemon
- 1/2 Teaspoon Nutmeg
- 1 teaspoon salt
- 1 pcs Maggi Cubes
- Olive Oil
Instructions
- Use a sharp knife to cut both ends off the plantain. Slit a shallow line down the long seam of the plantain.
- Remove plantain peel by pulling it back.Cut plantains in diagonal pieces and set aside.
- Blend onions , ginger, garlic, in a blend or food processor, with just enough water to facilitate blending , then add chilli pepper, lemon, nutmeg, salt and Maggi Cubes
- In a large bowl toss the plantain cubes and ginger spice mixture. Let it rest for about 10 to 20 minutes to absorb the flavor
- Heat up a large skillet or cast iron with oil up to ½ inch- medium-high heat until hot but not smoking
- Fry the plantain cubes in batches , turning once, until golden brown, about 5 minutes. Do not overcrowd the pan( it will cause the plantains to be soggy and absorb excess oil
- Transfer the fried plantains to pan lined with paper towels.Serve warm
