Accra Kelewele 🍌

Name: Accra Kelewele
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2-4 servings
Cuisine: Ghanaian
Ingredients: 3 very ripe plantains, peeled and cut in 1.5 cm cubes; 1 tbsp grated ginger; 1-2 scotch bonnet peppers, minced; 4 grains of selim (mpimposo), crushed; ½ tsp anise seeds, pinch of salt; dash cayenne; peanut oil for frying; roasted peanuts and waakye to serve (optional)

Ripe plantain cubes marinated in ginger, chilli and grains of selim, fried until caramel-spicy and sold from evening street tables across Accra — eaten alone, or with waakye and roasted peanut.

West Africa Ghanaian ⏱ 25 min Easy

Method

1

Mash ginger, chilli, selim, anise, cayenne and salt into a paste with a few plantain cubes crushed into it — the paste carries the marinade onto every piece.
2

Roll the remaining cubes in the paste and rest 10 minutes.
3

Fry in medium peanut oil 4-5 minutes without crowding, until the edges caramelise dark and the inside goes soft-piping.
4

Drain briefly and serve warm with roasted groundnuts; in Accra it's a starter, with waakye it's supper, and the pot is never empty long.

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Accra Kelewele 🍌

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