Kelewele

Kelewele
Type Snack
Place of origin Ghana
Main ingredients Plantains, spices

Kelewele is a popular Ghanaian food made of fried plantains seasoned with spices.[1] In English, it is sometimes referred to as hot plantain crisps.[2] In Accra, kelewele is usually sold at night by street vendors and sometimes in the afternoon by the country side women.[3][4][5] It can be served with beans stew, peanuts,[5] or alone as a dessert.[6] Kelewele is also a popular choice for dinner.[7]

Originally from Ghana, kelwele has been popularized in America by several recipe books (recipezaar, 2009)

Preparation

The plantains are peeled and may be cut into chunks or cubes.[5] Ginger, cayenne pepper, and salt are the typical spices used to make kelewele.[3][5][8] Onions, anise, cloves, nutmeg, cinnamon, and chili powder, however, may also be used as spices.[3] Commercial preparations exist that can simplify preparation and offer a standardized taste.[9] For example, the oil should be hot and the plantain should not be too soft or it will absorb too much oil.[10] The plantain should be fried until the sugar in it caramelizes, and produces brown edges on the plantain.[8][10]

Kelewele vendor in Takoradi, Ghana

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See also

References

  1. ↑ Elizabeth Harris (1976). Ghana: a travel guide : supplementary notes on Togo. Aburi Press. Retrieved 14 June 2011.
  2. ↑ "Ghana, Food & Drinks, Kelewele". Retrieved 14 June 2011.
  3. 1 2 3 "Kelewele - The Congo Cookbook (African recipes) www.congocookbook.com -". Retrieved 14 June 2011.
  4. ↑ Jessica Kuper (January 1997). The Anthropologists' Cookbook. Kegan Paul International. ISBN 978-0-7103-0531-2. Retrieved 14 June 2011.
  5. 1 2 3 4 Osseo-Asare, Fran (2002). ""We Eat First With Our Eyes": On Ghanaian Cuisine". Gastronomica: The Journal of Food and Culture. University of California Press. 2 (1): 49–57. doi:10.1525/gfc.2002.2.1.49. JSTOR 10.
  6. ↑ "Ghanaian Recipes" (PDF). Archived from the original (PDF) on 25 March 2012. Retrieved 14 June 2011.
  7. ↑ Angela Shelf Medearis (14 September 2004). The ethnic vegetarian: traditional and modern recipes from Africa, America, and the Caribbean. Rodale. p. 7. ISBN 978-1-57954-618-2. Retrieved 14 June 2011.
  8. 1 2 J. Maud Kordylas (6 February 1990). Processing and preservation of tropical and subtropical foods. Macmillan. p. 84. ISBN 978-0-333-46845-6. Retrieved 14 June 2011.
  9. ↑ "ANIS Spices Facebook Page". Retrieved 9 October 2014.
  10. 1 2 Lydia Polgreen (February 1, 2006). "A Taste of Ghana". New York Times. Retrieved 2008-08-05.
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