How Best To Make kelewele And Enjoy That Ghanaian Meal

With the existence of plantain and its popularity, different people have found many ways of preparing it. This includes plantain frittata, plantain pancakes, chips, porridge, mofongo, and plantain lasagna. In Ghana, Kelewele has fast become one of the most acknowledged and most loved recipes.

The Ghanian kelewele is also known as spicy plantain, hot plantain chips, Aloco (Ivory Coast), or even street plantain. In the streets of Ghana, many vendors have taken to the streets to selling it.

Ingredients Needed For Kelewele

The major ingredients for the preparation of kelewele are ripe plantain, pepper, salt, and ginger. However, other ingredients that can be added are:

Ripe Plantains (4 – 6)
Raw Ginger (1/2)
Cayenne Pepper and Chili powder(1 tsp)
Seasoning
Salt (1 tsp)
Onions (1/2)
Anise Seed (1 tsp)
Garlic (1-2 cloves)
Nutmeg (1 tsp)
Cinnamon
1 teaspoon lemon
Oil for frying (either palm oil or any other vegetable oil)

How To Prepare Kelewele

Wash and peel the plantain.
Cut the plantain into chunks or small cubes (as you desire).
Ginger, onions, garlic, cayenne pepper, anise, and chilli should be blended together nicely. Add water when blending.
Add to the blended ingredients lemon, nutmeg, salt, seasoning, and cinnamon.
Mix diced plantain with the blended mixture and allow it to sit for 15-30 minutes. This will let the plantain take in the spices.
Put a frying pan on the fire and pour oil. Let it get hot (not too hot).
Start frying the plantain in the preheated oil until becomes golden brown.
Remove from oil and put it in a paper towel (the towel should be placed in a bowl or sieve)
Serve it warm.

How Best To Enjoy Kelewele

There are a variety of ways you can eat and enjoy the dish. It is best enjoyed while it’s still warm.

Kelewele can be taken as a dessert or even a main meal. Furthermore, it can be eaten at any time of the day.

While it can be eaten on its own, it can be also enjoyed when eaten with beans, peanut, rice, or any other dish as preferred.

Nutritional Information

Plantain is the major ingredient used in making kelewele. It is packed with many nutritional values that include the following:

Carbohydrates: If you need a good source of carbohydrate, plantain, as used in kelewele, can provide you with up 58 grams to 77 grams per serving.
Calories: The body needs calories to function properly. People need different amounts of calories in their bodies depending on size, age, size, and even daily activities. In the recipe of kelewele as given here, the total calorie amount is 301 kcal (15%).
Protein: They are essential for the growth and maintenance of tissues in the body, help in maintaining a proper pH, and help in boosting the immune system among many others. Kelewele is packed with 3g (6%) of proteins in a serving.
Fat: the dish has up to 1 g (2%) of fats. It is important to use heart-friendly oil while friend the plantains in the Ghanian dish.
Sodium: The body needs an adequate amount of sodium in the body to be able to keep body fluids in a normal balance, and controlling blood volume. This dish contains about Sodium: 958mg (42%) sodium.
Potassium: 1218mg (35%). Like sodium, the body needs balanced potassium to regulate fluid among other benefits. It is important to note that any food high in potassium has the ability to reduce the risk of stroke, blood pressure, and kidney stones to mention a few.
Fibre: In a serving of kelewele based on the above recipe, one can get up to 5g (21%) of fibre. With a normal amount of fibre in the body, it may lower cholesterol levels, help in regulating sugar level, and helps in maintaining bowel health.

Other Nutritional facts attached to kelewele include:

Sugar: 36g (40%)
Vitamin A: 2965IU (59%)
Vitamin C: 45.6mg (55%)
Calcium: 7mg (1%)
Iron: 1.4mg (8%)

Things To Have In Mind Before Preparing Kelewele

Before you prepare and enjoy kelewele, it is important to have these things in mind.

Using a ripe plantain is important but when it is too ripe, it may end up infusing a lot of oil.
When frying it, do not put too much of the diced plantain in the oil. This will make your plantain absorb too much oil, stay a long time before it fries properly, and most times soggy.
Do not overturn your plantain while frying.
Instead of frying it the traditional way, it can be baked.