Kelewele or Aloco (Spicy Fried Plantains)
Kelewele is an insanely good African street food. Spicy plantains, fried to perfection, are oh-so-crispy on the outside and lusciously soft on the inside. They make a mouthwatering side dish, party food, or a snack.
Walking down the street while enjoying the aromas of freshly made street food brings back beautiful memories. Munching on fried plantains from a street corner is a must for me when traveling—it’s an authentic cultural experience.
I missed them so much that I developed my own recipe for kelewele. Now, when I get homesick, I’ve got a quick fix for my comfort food craving. And if you’re on a paleo diet, it’s perfect.
Where Kelewele (Aloco) Comes From
West Africa boasts a wide variety of fried plantain recipes, ranging from simple plantain chips to mouthwatering kelewele. This popular street food originates from Ghana, but people enjoy different varieties in Nigeria, Cameroon, Liberia, and Côte d’Ivoire (aloco). In plain English, kelewe is spicy fried plantains.
To me, street food is an integral part of any culture. Plus, all you need for this easy kelewele recipe is plantains, some oil to fry, and a few spices. I add extras, but traditional kelewele seasoning includes ginger, hot pepper, and salt.
How Ripe Should the Plantains Be?
Traditionally, we cut ripe plantains on a diagonal, then deep fry them in red oil until crispy. Honestly, riper plantains are much sweeter. However, they get soft instead of crispy. Plus, the riper the plantains are, the more oil they soak up, so I prefer barely ripe plantains for this recipe.
How to Make Kelewele
- Prep Plantains – Cut both ends off the plantain with a sharp knife for easier peeling. Slit a shallow line down the length of the plantain, making sure to cut only as deep as the peel. Then, pull the peel off and discard it. (Photo 1)
- Cut the plantains into diagonal pieces and set them aside. (Photos 2-4)
- Puree the onions, ginger, and garlic in a food processor or blender with just enough water to facilitate blending. Next, add the cayenne pepper, lemon, nutmeg, salt, and bouillon. Pour it into a large bowl. (Photos 5-6)
- Season – Toss the sliced plantains in the ginger spice mixture. (Photo 7)
- Marinate – Let the sliced plantains soak in the flavor for 10-20 minutes. (Photo 8)
- Heat a large pot or cast-iron skillet with about ½ inch of cooking oil. Heat it over medium-high heat until hot and shimmering but not smoking.
- Fry the sliced plantain in batches, turning once, until golden brown (about 5 minutes). (Photo 9)
- Drain the spicy fried plantains with a slotted spoon, then transfer to a paper-towel-lined plate to absorb excess oil. (Photo 10)
- Serve warm with roasted peanuts.
Recipe Tips
- Get creative with the spices. Incorporate more spices like cloves, nutmeg, and cinnamon for a more complex flavor.
- Adding fresh herbs to the spice mix, such as thyme or basil, can introduce a refreshing twist.
- For a healthier alternative, bake the marinated plantains at 400°F (205℃) for 20-25 minutes, flipping them halfway through. Spritz them with a little cooking oil before baking for a crispier texture.
- Use ripe plantains that are solid yellow or yellow with black spots. Overripe plantains with black skins will become too soft and absorb excess oil.
- Cut the plantains into equally sized slices to ensure even cooking and consistent crispiness.
- Please don’t overcrowd the pan while frying. Overcrowding causes the oil temperature to drop, making the plantains absorb more oil and become soggy.
Make-Ahead and Storage Instructions
As with most fried foods, kelewe is best served hot from the frying pan. However, you can prepare the spice mixture and marinate your plantains the day before you fry them. Refrigerate them in a sealable container until ready to fry.
Leftover kelewele can be refrigerated in an airtight container for 3-4 days. Reheat it in an oven or air fryer to restore its crispiness.
What to Pair With Kelewele
Roasted peanuts are a classic accompaniment to kelewe that adds a crunchy contrast. But to add kelewe to a meal, pair it with something off the grill.
I like it with grilled chicken wings or fish and a hearty portion of jollof rice for a complete West African feast. And if all that sounds a little heavy for you, just add a fresh, crisp side salad to the menu to balance out all that richness.
More Plantain Perfection for Your Kitchen
- Air Fryer Plantains
- Baked Plantain Frittata
- Roast Jerk Plantains
- Baked Plantain with Cheese
- Plantain Fritters
By Imma
Watch How to Make It
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This blog post was originally published in January 2013 and has been updated with additional tips, new photos, and a video.
Kelewele
Ingredients
- 4-6 ripe plantains with little black spots
- ¼ onion, cut into chunks
- ½-1 tablespoon (7-15g) chopped ginger
- 1-2 cloves garlic
- 1 teaspoon (1-2g) cayenne or chili pepper
- 1 teaspoon (5ml) lemon juice
- ½ teaspoon (1-2g) ground nutmeg
- 1 teaspoon (6g) salt
- 1 teaspoon (3-4g) bouillon powder or a Maggie cube (optional)
- oil for deep frying
Instructions
- Cut both ends off the plantain with a sharp knife. Slit a shallow line the length of the plantain, cutting only as deep as the peel. Pull the peel back, then grab it and peel.
- Cut the plantains into diagonal pieces and set them aside.
- Blend onions, ginger, and garlic in a blender or food processor with just enough water to facilitate blending. Then add cayenne pepper, lemon, nutmeg, salt, and bouillon. Then stir and pour into a large bowl.
- Toss the plantain slices into the seasoning mixture and let them marinate for 10-20 minutes to absorb flavor.
- Heat a large cast-iron skillet with ½ inch oil over medium-high heat until hot and shimmering but not smoking.
- Fry the plantain slices in batches, turning once, until golden brown (about 5 minutes). Don't overcrowd the pan because it causes the plantains to absorb excess oil and become soggy.
- Remove the fried plantains from the oil with a slotted spoon, and transfer them to a paper-towel-lined plate.
- Serve warm.
Tips & Notes:
- The best plantains are ripe, but not overripe. Yellow with a few black spots is perfect.
- Please remember that the nutritional information is a rough estimate and can vary significantly based on the ingredients used in the recipe.
SO delicious! This is my favorite plantain recipe now, thank you!
So happy to hear this. Thanks so much.
Simple, very interesting recipe as I’m fod of deep frying plantains.
Oh great to hear that. Thank you so much!
This is really nice
Thanks, James. Continuous support and motivation helps me a lot to do more stuff and bring happiness to the Kitchen:)
I made this and it is delicious! I ate mine with rice, peanuts, and, believe it or not, apple butter….sounds weird I guess, but it is good
Yay! Nice! So glad you tried it!
10/10, i am making this again. I’ve been falling in love with Ghanian and Nigerian cuisines. This is delicious, thank you for sharing.
Woohoo! Thank you, Histy!
… Lovely simply Ghanaian dish
You should specify where it’s from. I’m from Ghana and Kelewele is usually eaten in the Southern regions of Ghana. Also, it is a street snack. You should be specific. And Kelewele isn’t that complicated. Just a few ingredients and you’re done.
Sorry to add not only eaten in northern my friend,kelewe’s in every corner in That I know.
And am half and from the Volta region.And the seasoning or spicing all depends on the individual,and it’s eaten in few African countries.
You made my day! The top 2 things I miss about Ghana are Grandma and plantain from the street vendor. I am so glad I can share this with my kids and husband.
Awesome :)!
Hello<
Do you have recipe for regular fried plantain
Have to try this!
Every dish on this blog makes me want to try them. They look absolutely delish Imma. Definitely trying them out!
Looks delicious! Thank you for the simple recipe and picture components. I have heard so much about plantain and how good it tastes. Will definitely try cooking this later I cant wait 🙂
Hi Hannah! You are going to love plantain- especially these ones. Let me know how it works for you
Made these for breakfast this beautiful morning here in the Dominican Republic. Flavors are amaazzing! 🙂 The photos show that you are a great cook and an artist alike. Thank You
Thanks for the recipe! My daughter is learning to draw the continent of Africa from memory, including all the countries and capitals, and her class is having a party next week to celebrate their work. This recipe looks delicious. One question: what is a Maggie cube? Do you have it explained somewhere, and I’m just not seeing it? If so, my apologies!
Hi Sarah! your daughter has memorized the countries in Africa and Capitals? Give her high five, and telling her it is coming from me.
No apologies required, maggie cube is basically bouillon cubes- you can use chicken or beef bouillon powder or omit completely. Since you are making it for kids try not to make it really spicy.Let me know how it works for you.
Looks good! Keep up the good work! Looking forward to trying this! Can you plz post the recipe for pumpkin leaf soup?
actually, kelewele is a ghanaian dish… and it’s pretty simple. made with plantain, ginger, hot ‘peppers’ and salt.
i get that everyone has their way of cooking the same stuff but… at least get the facts right. thanks 🙂
Jane, I clearly stated that in the paragraphs above and this is my own variation of this dish. Thanks for stopping by!
I agree with Jane though – its important to identify the origin of the recipe.
It would help to say so in the Recipe Title and Description. Kelewele is Ghanaian; the word African is not distinctive enough, I think it would help to be specific of the countries in Africa where the recipes originate, rather than the generic tag of “African Recipe”.
I hope the comments are helpful 🙂
If you read well, she noted very carefully and I quote, “…in Ghana it is Kewele and in Ivory Coast it’s Aloco”
Now, let’s not get overtly sentimental. Let’s learn and forget this little things. If you want origin of food, there’s Google there for you or you could start up your own food blog and focus mainly on origin. That would be fine. So, all the same we are ladies, let’s cheer. God bless us all. Kisses and hugs from Nigeria! Love you.
Hi Hepzy!
Thanks for taking the time to share your thoughts !! All the best from Los Angeles.
Happy Easter!!!
Omg please don’t mind these people that want to be critical..ah. I enjoyed your variation! Have a blessed day madame!
Thank you!