Dessert

Baked Kelewele Recipe

Name: Baked Kelewele Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Ghanaian
Ingredients: 2 ripe plantains; 1 tablespoon avocado oil; 1/4 teaspoon salt; 1 teaspoon fresh ginger, grated; 1/2 teaspoon cinnamon powder; 1/4 teaspoon nutmeg (optional); 1/4 teaspoon garlic powder; 1/4 teaspoon onion powder; 1/4 teaspoon cayenne powder; 1/2 cup roasted peanuts

Bynova cole March 1, 2026March 1, 2026

Jump to Recipe

Introduction

Baked Kelewele is a delicious Ghanaian snack featuring spicy, roasted plantains. This healthier baked version brings out the natural sweetness of ripe plantains, balanced with warm spices and a touch of heat. It’s perfect as a snack or side dish that’s both flavorful and satisfying.

A bowl filled with two layers: the bottom and main layer consists of small, browned fried potato cubes with a crispy texture and golden orange color. Scattered on top of this layer are light beige, smooth peanuts evenly spread across the bowl. The bowl itself is white with a simple wide rim. The setting is on a white marbled surface with a light gray cloth casually lying next to the bowl. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 ripe plantains
1 tablespoon avocado oil
1/4 teaspoon salt
1 teaspoon fresh ginger, grated
1/2 teaspoon cinnamon powder
1/4 teaspoon nutmeg (optional)
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon cayenne powder
1/2 cup roasted peanuts, to garnish

Instructions

Step 1: Preheat the oven to 375°F (190°C).
Step 2: Line a baking sheet with parchment paper and lightly spray or brush with oil.
Step 3: Peel the ripe plantains and cut them into bite-sized pieces.
Step 4: In a bowl, toss the plantain pieces with avocado oil, salt, cinnamon, grated ginger, garlic powder, onion powder, and cayenne powder until evenly coated.
Step 5: Arrange the plantains in a single layer on the prepared baking sheet.
Step 6: Bake for 25-30 minutes, turning the pieces halfway through, until the plantains are crispy and golden brown.
Step 7: Transfer to a serving platter and garnish with roasted peanuts before serving.

Tips & Variations

Use very ripe plantains with black spots for the best natural sweetness and flavor.
Add nutmeg if you prefer a warmer spice note; it complements the cinnamon and ginger well.
For extra crispiness, spread the plantains out well so they don’t overcrowd on the baking sheet.
Substitute avocado oil with coconut oil for a subtle tropical aroma.

Storage

Store leftover baked kelewele in an airtight container at room temperature for up to 2 days. To reheat, place on a baking sheet and warm in a 350°F (175°C) oven for 5-7 minutes to crisp them back up. Avoid microwaving as it can make them soggy.

How to Serve

A black bowl full of golden brown fried plantain cubes as the bottom layer, showing a crispy texture with some darker caramelized edges. On top, there is a generous layer of light tan roasted peanuts scattered unevenly across the plantain cubes. The bowl sits on a white marbled surface, with a white towel casually folded and placed in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use unripe plantains for this recipe?

This recipe works best with ripe plantains as they are sweeter and softer, which balances the spices. Unripe plantains are firmer and less sweet, so they are not ideal for kelewele.