• Kelewele bouquet ripe plantain spiced and baked
  • Kelewele - plantain, diced, spiced, baked
  • Kelewele - cubed spiced and baked plantain as a fondue dip
  • Kelewele - straight from the oven - it doesn't get better
  • Kelewele with ginger and chilli, nutmeg and cinnamon
  • Kelewele tops a serious treat

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.




  • 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