|Place of origin||Ghana|
|Main ingredient(s)||Plantains, spices|
Kelewele is a popular Ghanaian snack dish of fried plantains seasoned with spices. In English, it is sometimes called Hot Plantain Crisps. In Africa, kelewele is sold by street vendors, usually at night. It is sometimes served with rice and stew, peanuts, or alone as a dessert or a snack. Kelewele is also popular for breakfast.
The plantains are peeled and may be cut into chunks or cubes. Usually, ginger, cayenne pepper, and salt are the typical spices used to make kelewele. However, onions, anise, cloves, nutmeg, cinnamon, and chili powder are also used as spices. The oil should be hot and the plantain not be too soft, or it will absorb too much oil. It is cooked until the sugar in the plantains caramelizes, with brown edges.
- Elizabeth Harris (1976). Ghana: a travel guide : supplementary notes on Togo. Aburi Press. Retrieved 14 June 2011.
- "Ghana, Food & Drinks, Kelewele". Retrieved 14 June 2011.
- "Kelewele - The Congo Cookbook (African recipes) www.congocookbook.com -". Retrieved 14 June 2011.
- Jessica Kuper (January 1997). The Anthropologists' Cookbook. Kegan Paul International. ISBN 978-0-7103-0531-2. Retrieved 14 June 2011.
- 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". Retrieved 14 June 2011.
- Angela Shelf Medearis (14 September 2004). The ethnic vegetarian: traditional and modern recipes from Africa, America, and the Caribbean. Rodale. p. 7. ISBN 978-1-57954-618-2. Retrieved 14 June 2011.
- J. Maud Kordylas (6 February 1990). Processing and preservation of tropical and subtropical foods. Macmillan. p. 84. ISBN 978-0-333-46845-6. Retrieved 14 June 2011.
- Lydia Polgreen (February 1, 2006). "A Taste of Ghana". New York Times. Retrieved 2008-08-05.
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