Kelewele or Aloco (Spicy Fried Plantains)
Kelewele or Aloco (Spicy Fried Plantains) – African spicy fried ripe plantains that is crunchy on the outside and soft on the inside. Goes well with peanuts and as sides for any protein.
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West Africa boasts a wide selection of fried plantain recipes ranging from simple plantain chips to the mouth-watering Kelewele. Every country in Africa be it Nigeria, Cameroon, Liberia or Ivory Coast , has its own range of fried plantains that are sold at every street corner, and even mainstream restaurants, any time of the day. This version goes under different aliases in Ghana is Kelewele and in Ivory Coast, it is known as Aloco.To me, street food is one of the most important parts of any culture.
This spicy fried snack is one of those street vendor foods that are very easy to make. Ripe plantains are cut on a diagonal mixed with various spices and deep-fried in red or any oil until it’s crispy on the outside. Most people use overly ripe plantains for this recipe. However, I feel it soaks up a lot of oil, so I prefer to stick with ripe but not overly ripe ones.
The basic ingredients spices are ginger, hot pepper, and salt. The rest is up to the individual. So if you have these 3 ingredients. You are good to go.
In this recipe, I used onions, African pepper and maggie cube sub (chicken bouillon). Or leave it out completely to make it paleo-friendly.
This soft, spicy, and sweet, snack pairs well with crunchy peanuts or with any protein.
Enjoy.
Watch How To Make It
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Kelewele
Ingredients
- 4-6 ripe plantains with little black spots
- 1/4 onion cut in pieces
- 1 teaspoon Cayenne or chili pepper
- 1/2- 1 tablespoon chopped ginger
- 1-2 garlic cloves
- 1 teaspoon lemon
- 1/2 teaspoon nutmeg
- 1 teaspoon salt
- 1 teaspoon bouillon powder or small bouillon Maggie cube (optional)
- oil for deep frying
Instructions
- Using a sharp knife cut both ends off the plantain. This will make it easy to grab the skin of the plantains. Slit a shallow line down the long seam of the plantain,
- cut only as deep as the peel. 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 cayenne pepper, lemon, nutmeg, salt and bouillon. Set aside
- 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
- Using a slotted spoon, transfer the fried plantains to pan lined with paper towels.
- Serve warm.
Nutrition Information:
Combine onions, ginger, cayenne pepper , maggie or chicken bouillon(about 1 teaspoons) and Lemon – puree in a
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!