Kelewele – diced and spiced ripe plantain

Traditionally kelewele is ripe plantain diced and spiced with chilli and ginger and then fried. I prefer mine oven baked as it’s less oily.

I also enjoy spicing it to suit whatever I’m eating it with.

Cinnamon and nutmeg kelewele with ice-cream…. you’ve got to try it!!

For even more plantain treats check out my book A Date with Plantain.

It’s so versatile. Savoury versions go well with curries and roasted meats whilst sweet versions add something special to a dessert. Or simply enjoy on its own as a snack.


  • 2 plantains - ripe - yellow skin just starting to turn black
  • 1 tbsp grated ginger
  • chilli flakes to taste
  • 2 tsp zha’atar
  • 1 tsp cumin seeds
  • salt and pepper to season
  • ½ tsp cinnamon
  • ½ tsp nutmeg, grated


  1. Preheat oven to 180°C/fan 160°C/350°F/gas 4
  2. Peel the plantain, dice then divide the pieces equally between 4 bowls
  3. Add the ginger and chilli flakes to one bowl, zha’atar to another and cumin to a third. Season these 3 bowls with salt and pepper
  4. Add the cinnamon and nutmeg to the fourth bowl
  5. Toss each bowl individually to coat the plantain with the spices
  6. Line a baking tray with foil and scrunch the foil to make 4 separate compartments to keep the flavours separate
  7. Tip the plantain into the individual compartments and bake for 20-25 minutes until golden and caramelised

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