Articles from the 1997 Festival of American Folklife
Program Book

Kele Wele: Ghanian Spicy Fried Ripened Plantains

recipe by Veronica Abu, community scholar and cultural activist


2-3 well-ripened yellow plantains
4-5 cups of oil for deep frying
1 level tsp. ground hot, red pepper
1 medium onion, chopped
1 garlic clove, chopped
thumb-size piece of fresh ginger, chopped; or
1 level tsp. ground ginger (ground ginger does not give the dish as full a taste)
salt to taste

Increase ingredients by 1/4 when adding more plantains to the recipe.

Peel plantains, cut into one-inch pieces, wash, and place in a bowl. Blend pepper, chopped ginger, chopped onion, and chopped garlic. Add blended spices to the bowl with the cut plantains. Coat plantains well with the mixed spices. Deep-fry pieces of spicy plaintain in hot oil until golden brown.

Serve Kele Wele after the main course as a dessert. Servings: 4

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