Baked Kelewele-Spiced Plantain Bites
Ripe plantain cubes tossed in ginger, cayenne, and warm spices, then oven-baked instead of fried, and topped with crushed peanuts.
Kelewele is a Ghanaian street food classic: cubed ripe plantain tossed in a punchy ginger-and-pepper spice mix and deep-fried until the edges caramelize. This version keeps that same spice profile but sends the plantain into the oven instead, so the natural sugars still caramelize at the edges without a pot of oil involved.
Ginger, cayenne, cloves, and nutmeg do the heavy lifting here, giving each bite real warmth rather than relying on sweetness alone. A scatter of crushed roasted peanuts on top adds a bit of crunch and a nod to the traditional way it's often served alongside groundnuts.
Since it's built entirely from plantain, oil, spices, and peanuts, this snack is naturally vegan and fits comfortably into a plant-based African way of eating. It works well as an afternoon snack or a side to a bigger meal. Look for plantains that are fully yellow with some black spotting, since that ripeness is what lets them caramelize properly in the oven without added sugar.
Ingredients
- 3 ripe plantains, peeled and cubed
- 1 tbsp olive oil
- 1 tbsp fresh ginger, grated
- 1 tsp cayenne pepper — to taste
- 0.5 tsp ground cloves
- 0.5 tsp ground nutmeg
- to taste salt
- 1 tbsp roasted peanuts, crushed — for topping
Most ingredients here are everyday market staples across West Africa. A handful of specialty items may be easiest to find at a local open-air market or an African grocery store if you're elsewhere.
Instructions
- 1Preheat oven to 400°F (200°C) and line a baking sheet with parchment.
- 2In a bowl, toss plantain cubes with olive oil, ginger, cayenne, cloves, nutmeg, and salt until evenly coated.
- 3Spread in a single layer on the baking sheet.
- 4Bake for 18-20 minutes, turning halfway, until caramelized and lightly charred at the edges.
- 5Sprinkle with crushed peanuts before serving.