Entree: Ghana – Ashanti – Kelewele with Fried Fish (Spicy Ghanaian fried plantains served alongside seasoned fried whole fish)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 25 min

Additional 20 min

Total 1 hr

Ingredients

- 4 ripe plantains (not green), peeled and cut into 1/2 in (1.3 cm) cubes
- 1 small onion, finely grated
- 1 tbsp (15 ml) grated fresh ginger
- 1 tsp (5 ml) ground cayenne pepper or to taste
- 1/2 tsp (2.5 ml) ground nutmeg
- 1/4 tsp (1.25 ml) ground cloves
- 1/2 tsp (2.5 ml) salt, plus more for fish
- 1 tbsp (15 ml) granulated sugar (optional, for caramelization)
- 1/4 cup (60 ml) water to loosen the spice paste
- 4 cups (950 ml) vegetable oil for deep frying, plus extra as needed
- 2 whole tilapia, scaled and gutted, approx. 10 oz (280 g) each
- 2 tsp (10 ml) grated ginger for the fish
- 2 cloves garlic, minced
- 1 tsp (5 ml) paprika
- 1 tsp (5 ml) cayenne or crushed red pepper
- 1 tsp (5 ml) salt for the fish
- 2 tbsp (30 ml) vegetable oil for pan-frying the fish (if shallow frying)
- Lime wedges for serving

Instructions

1. Make the kelewele spice paste: combine grated onion, 1 tbsp (15 ml) grated ginger, cayenne, nutmeg, cloves, 1/2 tsp (2.5 ml) salt, sugar (if using), and 1/4 cup (60 ml) water in a bowl; mash into a thick paste.
2. Toss the plantain cubes with the spice paste until evenly coated. Let sit 10–15 minutes to absorb flavors.
3. Heat vegetable oil in a deep pot or fryer to 350°F (175°C). Fry plantain in batches, 3–4 minutes per batch, turning as needed until edges are golden-brown and caramelized. Drain on paper towels and keep warm.
4. While plantains rest, prepare the fish: make 2 tsp (10 ml) grated ginger, minced garlic, paprika, cayenne, and 1 tsp (5 ml) salt into a paste and rub all over each fish, inside the cavity and on the skin. Let rest 10 minutes.
5. For deep frying whole fish: heat oil to 350°F (175°C) and carefully slide fish into hot oil; fry 6–8 minutes per side depending on thickness until skin is crisp and flesh flakes easily. For pan-frying: heat 2 tbsp (30 ml) oil in a large skillet over medium-high heat and fry 5–7 minutes per side until cooked through and crisp.
6. Transfer fish to a rack or paper towels to drain briefly. Serve the hot kelewele alongside the fried fish with lime wedges for squeezing over the fish.