Everyday Kitchen

Ethiopian/West African · Snacks

Kelewele

Draft recipe — not kitchen-tested
VegEasy

Diet: Veg · Vegan

Kelewele is a Ethiopian/West African dish. Use ripe plantains with yellow skins and dark patches.

Prep
20 min
Cook
20 min
Rest, soak, marinate or chill
15 min
Total
55 min
Servings
4
Difficulty
Easy
Cuisine
Ethiopian/West African
Course
Snacks

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

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Representative photograph of Kelewele.
Representative photograph of Kelewele. Garnishes and presentation may differ. This is not a tested result of this draft. Photo credit and licence
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Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 4

Choose any positive whole number of servings. Ingredients and measured amounts in steps scale together. Times, temperatures and equipment stay unchanged. For larger yields, cook separate original-size batches. Counted ingredients can become fractions; beat eggs before dividing them. Fixed correction-water checks remain fixed.

Plantain

Frying

Equipment

Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; heavy frying pan; spatula; heatproof spoon; spatula.

Check all product labels and cross-contact. Diet groups describe this listed draft, not every substitution.

Steps

Season · About 15 min

  1. Mix 4 ripe plantains, peeled and cubed, 20 g ginger, grated, ½ tsp cayenne, ¼ tsp ground cloves, ½ tsp salt; stand 15 minutes.

Fry · About 6 min

  1. Heat 750 ml neutral oil to 175°C / 350°F in a deep pan less than half full. Fry in small batches 4–6 minutes, turning.

    Check: The food must be hot through at 175°C / 350°F.

Drain · About 7 min

  1. Lift onto a rack when golden outside and tender inside. Serve warm.

Tips

  • Use ripe plantains with yellow skins and dark patches.
  • Use the texture and doneness checks in the method; cooking times depend on your pan and heat.

Substitutions

  • Use paprika instead of cayenne for less heat.

Storage

  • Refrigerate perishable food within two hours, or within one hour in heat above 32°C / 90°F. Store covered at 4°C / 40°F or below. Use within two days for this draft.
  • Reheat cooked dishes to 74°C / 165°F, stirring or turning for even heating. Serve cold salads, dips and chilled desserts directly from safe refrigeration.

Make ahead

  • Prepare the measured ingredients for Kelewele one day ahead. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.

FAQ

What matters most when making Kelewele?

Use ripe plantains with yellow skins and dark patches.

What can I substitute in Kelewele?

Use paprika instead of cayenne for less heat.

Can I prepare Kelewele ahead?

Prepare the measured ingredients for Kelewele one day ahead. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

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