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Ethiopian/West African · Snacks

Kelewele

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. 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

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 recipe, 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.
  • Judge Kelewele by the texture and doneness signs in its steps. Your pan and heat affect how long Kelewele takes to cook.

Substitutions

  • In Kelewele, replace cayenne for less heat with paprika.

Storage

  • Get perishable Kelewele into the fridge within two hours, or within one hour above 32°C / 90°F. Eat Kelewele within two days, keeping it covered at 4°C / 40°F or colder.
  • Bring cooked Kelewele to 74°C / 165°F, stirring or turning it for even heating. When Kelewele is part of the meal, serve cold salads, dips and chilled desserts straight from safe refrigeration.

Make ahead

  • Prepare the measured ingredients for Kelewele one day ahead. For Kelewele, refrigerate chopped vegetables apart from the other perishable ingredients. Follow the cooking stages for Kelewele on the day of serving.

FAQ

What matters most when making Kelewele?

Use ripe plantains with yellow skins and dark patches.

What can I substitute in Kelewele?

In Kelewele, replace cayenne for less heat with paprika.

Can I prepare Kelewele ahead?

Prepare the measured ingredients for Kelewele one day ahead. For Kelewele, refrigerate chopped vegetables apart from the other perishable ingredients. Follow the cooking stages for Kelewele on the day of serving.

Food safety references

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

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