Kelewele, Spiced Baked Plaintain by Patti Sloley

Kelewele, Spiced Baked Plaintain by Patti Sloley


30 Minutes








Gluten Free, Vegetarian, Vegan, Coeliacs, Dairy Free, Nut Free

Making this recipe


2 plantains (ripe - yellow skin just starting to turn black)
2 teaspoons za’atar
1 tablespoon grated fresh ginger
chilli flakes to taste
2 tablespoon rapeseed oil
salt to season

Made something
with our products?

Submit a Recipe


A huge thank you to Patti Sloley for sharing her fusion recipe for Ghanaian Kelewele with us. A popular snack in Ghana sold on every street corner, the spiced chopped plantain is traditionally spiced with hot pepper and ginger then fried. Patti has given us her fusion recipe, seasoned with Zahtar, ginger and chilli then baked which is her preferred cooking method for Kelewele. For further fabulous fusion recipes of African and Western flavours, be sure to visit Patti’s website

Preheat oven to 180°C/ fan 160°C/ 350°F/ gas 4

Step 1

Peel the plantain, dice then add to a mixing bowl. Add the za’atar, ginger, chilli flakes, oil and salt to the plantain. Toss to coat.

Step 2

Tip the plantain onto a baking tray lined with grease-proof paper. Bake for 20-25 minutes until golden and caramelised.

Buy the ingredients for this recipe