Kelewele
Kelewele is a popular Ghanaian snack dish of fried plantains seasoned with spices.[1] In English, it is sometimes called Hot Plantain Crisps.[2] In Africa, kelewele is sold by street vendors, usually at night.[3][4][5] It is sometimes served with rice and stew, peanuts,[5] or alone as a dessert or a snack.[6] Kelewele is also popular for breakfast.[7] The plantains are peeled and may be cut into chunks or cubes.[5] Usually, ginger, cayenne pepper, and salt are the typical spices used to make kelewele.[3][5][8] However, onions, anise, cloves, nutmeg, cinnamon, and chili powder are also used as spices.[3] The oil should be hot and the plantain shouldn't be too soft, or it will absorb too much oil.[9] It is cooked until the sugar in the plantains caramelizes, with brown edges.[8][9]
[edit] See also
[edit] References
- ^ Elizabeth Harris (1976). Ghana: a travel guide : supplementary notes on Togo. Aburi Press. http://books.google.com/books?id=skwuAQAAIAAJ. Retrieved 14 June 2011.
- ^ "Ghana, Food & Drinks, Kelewele". http://www.ghanaweb.com/GhanaHomePage/food/kelewele.html. Retrieved 14 June 2011.
- ^ a b c "Kelewele - The Congo Cookbook (African recipes) www.congocookbook.com -". http://www.congocookbook.com/vegetable_and_side_dish_recipes/kelewele.html. Retrieved 14 June 2011.
- ^ Jessica Kuper (January 1997). The anthropologists' cookbook. Kegan Paul International. ISBN 9780710305312. http://books.google.com/books?id=ENfWAAAAMAAJ. Retrieved 14 June 2011.
- ^ a b c d 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.
- ^ "Ghanaian Recipes". http://www.ghanaianrecipes.com/wp-content/uploads/2008/07/sampleghanaianrecipesebook.pdf. Retrieved 14 June 2011.
- ^ Angela Shelf Medearis (14 September 2004). The ethnic vegetarian: traditional and modern recipes from Africa, America, and the Caribbean. Rodale. pp. 7. ISBN 9781579546182. http://books.google.com/books?id=ypYDDwCO8XUC&pg=PA7. Retrieved 14 June 2011.
- ^ a b J. Maud Kordylas (6 February 1990). Processing and preservation of tropical and subtropical foods. Macmillan. p. 84. ISBN 9780333468456. http://books.google.com/books?id=UqJKAAAAYAAJ. Retrieved 14 June 2011.
- ^ a b Lydia Polgreen (February 1, 2006). "A Taste of Ghana". New York Times. http://www.nytimes.com/2006/02/01/dining/01ghana.html?ex=1296450000&en=f328262b060f2c20&ei=5088&partner=rssnyt&emc=rss. Retrieved 2008-08-05.
[edit] External links
- Kelewele (Spicy Fried Plantains)
- Kelewele Recipe
- Kelewele: My favorite Ghanaian Snack
- Hot Plantain Crisps
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