Entree: Ghana – Accra & Coastal Ghana – Kelewele with Grilled Chicken (Spicy Ghanaian fried ripe plantains seasoned with ginger and chilies served with charcoal-grilled seasoned chicken)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 15 min

Additional 3 hrs

Total 3 hrs 45 min

Ingredients

- 3 ripe plantains, peeled and cut into 1-in (2.5 cm) cubes, approx. 1.5 lb (680 g) total
- 1 tsp (5 g) ground ginger or 1 tbsp (15 g) fresh grated ginger
- 1 tsp (5 g) ground cayenne or to taste
- 1/2 tsp (2.5 g) ground nutmeg or allspice
- 1 small onion, finely chopped (about 80 g)
- 1 tsp (5 g) salt
- 2 tbsp (30 ml) water
- 1/4 cup (60 ml) vegetable oil for tossing
- Vegetable oil for frying, about 2–3 cups (480–720 ml) depending on pan
- 4 bone-in chicken thighs, approx. 6 oz (170 g) each, skin-on
- 2 tbsp (30 ml) vegetable oil for marinade
- 2 cloves garlic, minced
- 1 tbsp (15 g) fresh grated ginger
- 1 tbsp (15 g) ground chili or 1–2 fresh Scotch bonnet peppers, finely chopped (adjust heat)
- 1 tsp (5 g) ground black pepper
- 1 tsp (5 g) ground cloves or a pinch of allspice
- 1 tsp (5 g) paprika
- 1 tsp (5 g) salt
- 2 tbsp (30 ml) fresh lime juice
- 2 tbsp (30 ml) soy sauce (optional, for color and umami)
- Fresh cilantro or parsley for garnish

Instructions

1. Prepare the chicken marinade: in a bowl combine 2 tbsp oil, minced garlic, grated ginger, ground chili or chopped Scotch bonnet, black pepper, ground cloves, paprika, salt, lime juice, and soy sauce if using. Mix well.
2. Pat chicken thighs dry, score the skin lightly, and coat thoroughly with the marinade. Cover and refrigerate at least 1 hour, preferably 3–4 hours or overnight for best flavor.
3. For the kelewele spice paste, in a separate bowl combine ground or fresh grated ginger, ground cayenne, nutmeg or allspice, chopped onion, salt, 2 tbsp oil, and 2 tbsp water to make a loose paste.
4. Toss the plantain cubes with the spice mixture making sure each piece is well coated. Let sit 10–15 minutes to absorb flavors.
5. Heat a heavy skillet or deep fryer with enough vegetable oil to shallow- or deep-fry the plantains to 350°F (175°C). Fry plantain in batches until golden brown and caramelized, 3–5 minutes per batch. Drain on paper towels and keep warm.
6. Preheat grill (charcoal preferred) to medium-high. Grill marinated chicken thighs skin-side down first, 6–8 minutes per side or until internal temperature reaches 165°F (74°C) and skin is crisp and charred in places. Move to indirect heat if needed to finish cooking without burning.
7. Let chicken rest 5 minutes, then cut into portions. Arrange grilled chicken with hot kelewele on a serving platter and garnish with chopped cilantro or parsley.
8. Serve immediately with a wedge of lime and optional side of spicy tomato relish or gari for an authentic coastal Ghana experience.