Akpeteshie Kelewele
Background
Akpeteshie Kelewele is a Ghanaian street snack that marries caramelized spice-kissed cubes of ripe plantains with the bold aroma of local spirit akpeteshie. It traces its roots to night markets and chop bars where vendors fry seasoned plantains to order, serving them hot with crunchy peanuts. Infusing the seasoning with a splash of akpeteshie adds a fragrant note that lifts the classic kelewele profile while honoring tradition.
Ingredients
- Ripe plantains
- akpeteshie
- Freshly grated ginger
- Finely minced garlic
- cayenne pepper
- Ground cloves
- Crushed anise seed
- Freshly grated nutmeg (optional)
- salt
- Freshly ground black pepper
- Juice of lime
- Neutral high-heat vegetable oil for frying
- Roasted peanuts for serving
- A touch of sugar (optional)
Preparation
- Prep the fruit: Peel and trim the ends of the ripe plantains, then cut the plantains into chunky bite-size cubes with plenty of flat sides for even browning.
- Make the seasoning mix: In a bowl, combine a small splash of akpeteshie, grated ginger, minced garlic, a measured pinch of cayenne pepper, ground cloves, crushed anise seed, a whisper of nutmeg, a generous pinch of salt, a pinch of black pepper, brightening drops of lime juice, and a small sprinkle of sugar if you like balanced heat.
- Season: Toss the cut plantains with the mixture until every piece of plantains is evenly coated and glistening.
- Heat the fryer: Pour enough vegetable oil into a deep, heavy pot to submerge the cubes halfway. Warm the vegetable oil over steady medium heat until the surface shimmers and a test crumb sizzles immediately.
- Fry: Add the coated plantains in batches, spacing them so they do not crowd. Fry, turning occasionally, until the plantains are deep golden at the edges with a fragrant, spicy crust and tender centers.
- Drain and finish: Lift the fried plantains onto a rack or paper to drain. While hot, dust lightly with a final pinch of salt and scatter roasted peanuts on top. For a signature twist, mist with a few drops of warm akpeteshie just before serving.
How to Enjoy
Serve the sizzling batch immediately alongside a wedge of lime for extra brightness and a small glass of well-chilled akpeteshie if you enjoy pairings. The crunch of roasted peanuts contrasts the caramelized edges of the spiced plantains, making each bite lively and balanced.
Chef's Tips
- Use spotty, sweet-ripe plantains. Too soft and the plantains can break; too firm and the plantains will not caramelize as well.
- A modest splash of akpeteshie in the seasoning is enough; too much akpeteshie can thin the coating.
- Balance heat: adjust cayenne pepper and black pepper to taste, and do not skip a pinch of salt to make flavors pop.
- Fry with fresh, neutral vegetable oil and let the plantains breathe in the pot for crisp edges.
- For a warming aroma, grate a hint more nutmeg or bloom the cloves and anise seed in hot vegetable oil for a few seconds before tossing the plantains.
Storage and Reheating
Akpeteshie Kelewele is best right after frying, but leftovers can be cooled on a rack and stored airtight. Re-crisp in a hot oven or air fryer until edges singe slightly; avoid microwaving, which softens the seasoned plantains. Refresh with a squeeze of lime and a light drizzle of warmed akpeteshie and top again with toasted peanuts. If needed, a tiny pinch of salt awakens the crust.