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–+ servings
A bowl of fried plantain slices.

How to Cook Plantains (Kelewele)

Tressa Jamil
Learn how to cook plantains using this recipe for Ghanaian-inspired kelewele. The plantains cook in a few easy steps until perfectly caramelized.
5 from 7 votes
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Appetizer, Side Dish
Cuisine African, Caribbean, Latin American, Puerto Rican
Servings 6 Servings
Calories 31 kcal
Equipment
Ingredients
  
For the Plantains:
  • 2-3 plantains, cut diagonally into ½- inch slices, then cut in half
  • ¼ cup oil or ghee
For the Marinade:
  • 1 teaspoon lemon juice
  • ½ shallot, finely diced
  • 2 - inch fresh ginger, minced
  • 1 teaspoon cayenne pepper
  • ½ teaspoon ground nutmeg
  • 1 teaspoon kosher salt
  • 1 Maggie bouillon cube, crushed
Instructions
 
  • Add plantains to a mixing bowl with the ingredients for the marinade. Cover and set at room temperature for at least 30 minutes.
  • Warm oil or ghee in a non-stick or cast-iron skillet over medium heat. Add plantains in a single layer (you will have to do multiple batches), but do not overcrowd the pan. Fry the slices for 2-3 minutes per side.
  • Use a slotted spoon to remove them from the oil and set them on a towel or wire rack to drain. Repeat with the remaining ingredients.
  • Serve the plantains while they're still hot as a side dish or as a snack.
Notes
Prepare the Plantains:
  • Cut off the ends of the plantain to have easy access to the peel.
  • Score the plantain from end to end and peel off the outer layer. You may need to slide a pairing knife underneath the skin to peel it away.
  • Then, slice the plantains diagonally into ½- inch slices to cook. From there, cut the plantain slices in half, depending on your preference.
Expert Tips:
  • Once they're mostly black, plantains get much sweeter; they will caramelize and become crispy on the outside as they fry.
  • Slice the plantains at an angle to get a perfect, even sear.
  • Fry plantains in stainless steel or non-stick skillet to avoid the ingredients sticking to the bottom.
  • Fry plantains over medium heat, but lower the temperature if they brown too quickly
Nutrition Disclosure:
  • The nutritional information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for professional advice.
Nutrition
Serving: 1 Serving | Calories: 31 kcal | Carbohydrates: 7 g | Protein: 1 g | Sodium: 325 mg | Fiber: 1 g | Sugar: 3 g
Did you make this recipe? Let me know how it turned out for you! Leave a comment below and follow @thejamilghar or tag #thejamilghar on Instagram!