Last Updated on August 11, 2020 by Chef Mireille
Kelewele or Aloco – Ghanian style Fried Ripe Plantains transforms ordinary fried plantain into something special by first being marinated with aromatics.
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Do you eat plantains?
If you are from the Caribbean, Latin America, Africa and some parts of South Asia and Southeast Asia, this is a cuisine staple.
Plantains are such a versatile ingredient – from fritters and soup to dessert.
Are plantains a new ingredient for you? Not sure how to pick plantains?
Check out my guide all about plantain, which details how to peel plantains, cook and pick both green and ripe plantains for a variety of plantain recipes.
Any culture that utilizes plantain fries it. The most common way to enjoy ripe plantain is to simply fry it in a little oil until golden brown on all sides.
But the Ghanaians do it a little different which elevates the flavors. It is first marinated with aromatics. The longer you marinate it, the more flavorful it is. You can even marinate it overnight and cook it the next day.
Want to see me how easy it is to whip up this Kelewele – Ghanian Spicy Sweet Plantain? Watch me make Kelewele here!
I learned this recipe from a Ghanaian friend several years ago and it has since become a fave with all of my extended family when I make it for family holidays.
It is a delicious option to serve at parties or to bring to potluck events. Since Kelewele is both vegan and gluten free, it is a great option for holiday parties – everyone can enjoy this delectable treat!
Now before we get to today’s delicious Kelewele – Ghanian Spiced Sweet Plantain, here are some other Plantain Recipes you’ll want to sample!
- Kai Pola – Gluten Free Kerala Plantain Cake
- Tunisian Style Fried Plantain
- Chickpea Okra Provision Soup
- Balekai Podi – Indian Plantain Fritters
- Banane Peze – Haitian Double Fried Plantain
- Plantain Corn Soup
- Plantain Curry
- Ground Provision Roast
Kelewele – Ghanian Fried Plantain
- 3 ripe yellow plantains
- 1 tablespoon ginger finely chopped
- 1 small onion finely chopped
- 2 chiles finely chopped
- 1/4 teaspoon salt
- Oil for frying
- Slice the plantains into 1/2″ slices.
- In a bowl, combine the tablespoon of oil, with the ginger, onion, salt and chile.
- Add plantain slices and toss to coat. Let marinate for at least one hour.
- Heat about 1″ of oil in a skillet. Once the oil is hot, fry the plantain slices and cook on both sides until golden brown.
- Serve immediately.
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