Kelewele (Spicy Fried Plantains)

Sweet, deep-fried plantains tossed with ginger and cayenne pepper. Served with a sweet and spicy dipping sauce made with fire-roasted scotch bonnets, mandarin oranges, pineapple and garlic.

Kelewele (Spicy Fried Plantains)

Total TimeTotal Time: 1 hour

ServingsServings: Serves 10


3½ Tbsp ginger, minced

3½ Tbsp garlic, minced

1 cup onion, sliced

2 tsp nutmeg

1 tsp cayenne pepper

2 tsp star anise powder

2 tsp salt

10 cups Sweet Sliced Plantains

Mandarin Pineapple Hot Sauce, as needed, sub-recipe

Mandarin Pineapple Hot Sauce:

2 cups DOLE Mandarin Oranges in 100% Juice, drained

½ cup DOLE Pineapple Tidbits in 100% Pineapple Juice, drained and reserve juice

1 cup pineapple juice, reserved from can DOLE Pineapple Tidbits in 100% Pineapple Juice

1 cup fire-roasted habanero, deseeded, cooled

2 Tbsp garlic, minced

1 tsp salt


Prepare Mandarin Pineapple Hot Sauce

  1. Combine all ingredients in a blender and blend until smooth. In a small pot over medium-high heat, bring to a boil.
  2. Reduce to a simmer for about 10 minutes.
  3. Remove from heat, cool and reserve for later use.

Prepare Kelewele

  1. Preheat a deep fryer to 350 ̊F.
  2. In a blender or food processor combine the ginger, garlic, onion, nutmeg, cayenne, star anise, and salt. Pulse until thoroughly combined into a rough paste.
  3. In a medium bowl, mix the plantain pieces in the paste, ensuring the pieces are coated evenly. Refrigerate for 30 minutes.
  4. Deep-fry the plantains in small batches to avoid sticking until they are deeply browned. Then transfer onto paper towels to drain the excess oil.
  5. Serve hot alongside the Mandarin Pineapple Hot Sauce.

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