Accra Night-Market Kelewele

⏱ 30 min · Serves 4

Sticky-sweet ripe plantain tossed in ginger, chilli and warm spices, then fried until the edges caramelise into dark, chewy candy. This is Ghana's greatest street snack — smoky, fiery, sweet and impossible to stop eating. Best with a handful of roasted peanuts and a very cold drink.

Per serving: 420 kcal · 6.5g protein · 58.0g carbs · 19.0g fat

Ingredients

• 4 very ripe plantains (skins mostly black, still firm)
• 1 thumb (30g) fresh ginger, peeled and grated
• 3 garlic cloves, grated
• 1 tsp cayenne pepper (or 1 scotch bonnet, deseeded and minced, for the real thing)
• 1 tsp ground ginger
• 1/2 tsp freshly grated nutmeg
• 1/2 tsp ground cloves
• 1/2 tsp anise seed or ground aniseed (optional but traditional)
• 1 small onion, finely grated
• 1 tsp fine salt
• 1 tbsp water
• 500ml groundnut or sunflower oil, for frying
• 60g roasted salted peanuts, to serve
• Lime wedges, to serve

Method

1. Peel the plantains and cut into thick 2cm diagonal slices, or the traditional cubes — thicker pieces stay custardy inside.
2. In a large bowl, stir together the grated ginger, garlic, onion, cayenne, ground ginger, nutmeg, cloves, anise, salt and the tablespoon of water to make a loose, fragrant paste.
3. Add the plantain and turn gently with your hands until every piece is coated. Leave to marinate for 10–15 minutes — no longer, or the plantain softens too much.
4. Heat the oil in a deep heavy pan to 170°C (a cube of plantain should sizzle steadily and rise within a few seconds).
5. Fry in 3 batches, about 3–4 minutes per batch, turning once, until deep golden-brown with dark caramelised edges. Don't crowd the pan or they'll steam instead of crisp.
6. Lift out with a slotted spoon onto kitchen paper and sprinkle with a pinch of salt while hot.
7. Pile into a bowl or paper cone, scatter over the roasted peanuts and serve immediately with lime wedges.