Kelewele or Aloco (Spicy Fried Plantains)

Kelewele is an insanely good African street food. Spicy plantains, fried to perfection, are oh-so-crispy on the outside and lusciously soft on the inside. They make a mouthwatering side dish, party food, or a snack.

Walking down the street while enjoying the aromas of freshly made street food brings back beautiful memories. Munching on fried plantains from a street corner is a must for me when traveling—it’s an authentic cultural experience.

I missed them so much that I developed my own recipe for kelewele. Now, when I get homesick, I’ve got a quick fix for my comfort food craving. And if you’re on a paleo diet, it’s perfect.

Where Kelewele (Aloco) Comes From

West Africa boasts a wide variety of fried plantain recipes, ranging from simple plantain chips to mouthwatering kelewele. This popular street food originates from Ghana, but people enjoy different varieties in Nigeria, Cameroon, Liberia, and Côte d’Ivoire (aloco). In plain English, kelewe is spicy fried plantains.

To me, street food is an integral part of any culture. Plus, all you need for this easy kelewele recipe is plantains, some oil to fry, and a few spices. I add extras, but traditional kelewele seasoning includes ginger, hot pepper, and salt.

How Ripe Should the Plantains Be?

Traditionally, we cut ripe plantains on a diagonal, then deep fry them in red oil until crispy. Honestly, riper plantains are much sweeter. However, they get soft instead of crispy. Plus, the riper the plantains are, the more oil they soak up, so I prefer barely ripe plantains for this recipe.

How to Make Kelewele

1. Prep Plantains – Cut both ends off the plantain with a sharp knife for easier peeling. Slit a shallow line down the length of the plantain, making sure to cut only as deep as the peel. Then, pull the peel off and discard it. (Photo 1)
2. Cut the plantains into diagonal pieces and set them aside. (Photos 2-4)

1. Puree the onions, ginger, and garlic in a food processor or blender with just enough water to facilitate blending. Next, add the cayenne pepper, lemon, nutmeg, salt, and bouillon. Pour it into a large bowl. (Photos 5-6)

1. Season – Toss the sliced plantains in the ginger spice mixture. (Photo 7)
2. Marinate – Let the sliced plantains soak in the flavor for 10-20 minutes. (Photo 8)
3. Heat a large pot or cast-iron skillet with about ½ inch of cooking oil. Heat it over medium-high heat until hot and shimmering but not smoking.
4. Fry the sliced plantain in batches, turning once, until golden brown (about 5 minutes). (Photo 9)
5. Drain the spicy fried plantains with a slotted spoon, then transfer to a paper-towel-lined plate to absorb excess oil. (Photo 10)
6. Serve warm with roasted peanuts.

Recipe Tips

• Get creative with the spices. Incorporate more spices like cloves, nutmeg, and cinnamon for a more complex flavor.​
• Adding fresh herbs to the spice mix, such as thyme or basil, can introduce a refreshing twist.​
• For a healthier alternative, bake the marinated plantains at 400°F (205℃) for 20-25 minutes, flipping them halfway through. Spritz them with a little cooking oil before baking for a crispier texture.
• Use ripe plantains that are solid yellow or yellow with black spots. Overripe plantains with black skins will become too soft and absorb excess oil.
• Cut the plantains into equally sized slices to ensure even cooking and consistent crispiness.
• Please don’t overcrowd the pan while frying. Overcrowding causes the oil temperature to drop, making the plantains absorb more oil and become soggy.

Make-Ahead and Storage Instructions 

As with most fried foods, kelewe is best served hot from the frying pan. However, you can prepare the spice mixture and marinate your plantains the day before you fry them. Refrigerate them in a sealable container until ready to fry.

Leftover kelewele can be refrigerated in an airtight container for 3-4 days. Reheat it in an oven or air fryer to restore its crispiness.

What to Pair With Kelewele

Roasted peanuts are a classic accompaniment to kelewe that adds a crunchy contrast.​ But to add kelewe to a meal, pair it with something off the grill.

I like it with grilled chicken wings or fish and a hearty portion of jollof rice for a complete West African feast.​ And if all that sounds a little heavy for you, just add a fresh, crisp side salad to the menu to balance out all that richness.

More Plantain Perfection for Your Kitchen

By Imma

Watch How to Make It

This blog post was originally published in January 2013 and has been updated with additional tips, new photos, and a video.