Vegan Kelewele

🛒 Ingredients

• #Main Ingredients;
• 3 large ripe plantains — yellow with black spots, firm but yielding slightly
• 60–80 ml vegetable oil or coconut oil — for frying
• #Spice Marinade;
• 1 tbsp fresh ginger — very finely grated or blended
• 1–2 fresh red chillies (Scotch bonnet or habanero for authentic heat) — seeded and minced
• ½ tsp cayenne pepper or chilli powder — adjust to taste
• ½ tsp ground cloves.. ½ tsp ground cinnamon.. ½ tsp sea salt — adjust to taste
• 1 tbsp onion powder or 2 tbsp very finely minced red onion
• 1 tbsp lemon juice or lime juice — helps spices adhere
• #Topping;
• 60 g roasted peanuts — unsalted or lightly salted, whole or roughly chopped

👩‍🍳 Instructions

1. 1

   Prepare the plantain: Peel the ripe plantains and cut into thick bite-sized chunks — cut on the diagonal for maximum surface area and beautiful shape. Try to keep pieces roughly the same size so they cook evenly. Place into a medium mixing bowl.

2. 2

   Make the spice marinade: In a small bowl, combine the grated ginger, minced chilli, cayenne pepper, ground cloves, cinnamon, salt, onion powder or minced onion, and citrus juice. Stir together into a thick fragrant paste. Pour this mixture over the plantain chunks and toss gently but thoroughly until every piece is evenly coated with spices. Let stand for 5–10 minutes to allow flavours to absorb — this step makes all the difference!

3. 3

   Fry until golden and crisp: Heat oil in a large heavy-based pan over medium heat. Once hot, add the spiced plantain chunks in a single layer — do not overcrowd the pan; cook in batches if necessary. Fry for 3–4 minutes per side, turning carefully, until deep golden brown, crisp at the edges, and beautifully caramelised. Adjust heat as needed — moderate heat ensures the spices toast nicely without burning.

4. 4

   Drain and finish: Transfer the fried plantain onto kitchen paper briefly to remove excess oil. Taste and sprinkle with a tiny pinch more salt if needed while still warm — the heat amplifies the flavours wonderfully.

5. 5

   Serve with peanuts: Arrange the hot kelewele on a plate and scatter generously with roasted peanuts. Enjoy immediately while hot and crisp — perfect as a snack, side dish, or tasty appetiser alongside rice, stews, or beans!