Kelewele is one of the most popular and iconic street foods in Ghana. It features crispy, golden, spicy, and slightly sweet fried ripe plantains. Traditional kelewele relies on a well-blended spice marinade, so a PC unbreakable blender is essential to create a smooth, flavorful spice paste that coats every piece of plantain evenly. This easy blender recipe delivers authentic Ghanaian flavors with simple steps, perfect for snacks, side dishes, or party appetizers.

Basic Information

- Prep Time: 15 minutes

- Blend Time: 1 minute

- Cook Time: 10 minutes

- Total Time: 26 minutes

- Serves: 4 people

- Difficulty: Easy

Ingredients

For the main ingredients

- 3 ripe but firm plantains (yellow with a few brown spots, not overripe)

- 150ml vegetable oil (for frying)

For the blender spice marinade (core flavor)

- 1 small red onion (peeled and chopped)

- 3 fresh garlic cloves

- 1 small piece fresh ginger (10g, peeled)

- 2 scotch bonnet peppers (adjust quantity for preferred spiciness)

- 1 teaspoon ground cinnamon

- 1 teaspoon ground nutmeg

- 1 teaspoon ground cayenne pepper

- ½ teaspoon salt (or to taste)

- 1 tablespoon water (for smooth blending)

Step-by-Step Instructions

Step 1: Prepare the plantains

Peel the ripe plantains completely. Cut them into thick cubes or diagonal slices about 2–3cm thick. Place the cut plantain pieces in a clean bowl and set aside. Avoid cutting too thin, as the plantains will burn easily during frying.

Step 2: Make the authentic spice paste with a blender

Add chopped red onion, garlic cloves, fresh ginger, scotch bonnet peppers, cinnamon, nutmeg, cayenne pepper, salt, and water into the blender. Cover the blender lid tightly. Blend on medium-high speed for 30–60 seconds until the mixture turns into a completely smooth, thick spice paste with no lumps. This blended paste is the key to authentic Ghanaian kelewele flavor.

Step 3: Marinate the plantains

Pour the freshly blended spice paste over the cut plantain pieces. Use a spoon to toss and mix thoroughly, ensuring every plantain piece is fully coated with the spice paste. Let the plantains marinate for 10 minutes at room temperature to absorb all the aromatic flavors.

Step 4: Fry the kelewele

Heat vegetable oil in a deep frying pan over medium heat. Test the oil temperature by dropping a small piece of plantain into the oil; if it sizzles gently, the oil is ready. Add the marinated plantain pieces in a single layer, do not overcrowd the pan. Fry for 4–5 minutes on each side, until the plantains turn golden brown and crispy on the outside, and soft and tender on the inside.

Step 5: Drain and serve

Remove the fried kelewele from the oil with a slotted spoon. Place them on paper towels to drain excess oil. Let them cool for 2 minutes, then serve warm. Kelewele can be enjoyed alone as a snack, or paired with banku, kenkey, grilled fish, or rice.

Pro Tips for Perfect Ghanaian Kelewele

- Choose semi-ripe plantains: too green plantains taste starchy, while overripe ones will turn mushy after frying.

- Do not skip full blending: a smooth spice paste ensures uniform taste, no bitter chunks of ginger or pepper.

- Adjust spiciness: reduce scotch bonnet peppers if you prefer mild flavor, or add more for extra heat.

- For a healthier option, you can air-fry the marinated plantains at 180°C for 12–15 minutes, flipping halfway.