Share Cultural Recipes – Kelewele (Côte d’Ivoire)

“It’s not just a bite of food that you’re taking. It’s a memory that you’re consuming.” — Tan France, Fashion Expert

Several years ago, I went on a mission to Côte d’Ivoire, and while there, decided to cross the border into Ghana. It turned out to be an unforgettable road trip—about eight hours round-trip through towns like Noé and Elubo.

The real adventure, though, wasn’t the distance—it was the language barrier. My driver spoke no English, and my French was… well, let’s just say very basic. (Lol!) At the border, an officer asked if I was “British British or Ivorian British?”—I still smile thinking about that.

One of the dishes that captured my heart on that trip was Kelewele, Côte d’Ivoire’s famous spiced fried plantains. Sweet, crisp, and golden—it instantly reminded me of home.

Recipe: Kelewele

Ingredients:

• 1 large ripe plantain

• ½ cup vegetable oil

• 1 tablespoon brown sugar

Equipment:

• Non-stick frying pan

• Cooking tongs

• Decorative plate

• Knife

• Measuring cup

• 2 squares of paper towel

Method:

1. Pour oil into the frying pan and let it warm over medium heat.

2. Slice the plantain diagonally for those beautiful long pieces.

3. Place the slices into the hot oil—one by one, without overcrowding.

4. Fry for about one minute on each side until deep golden brown.

5. Remove and place on paper towel to absorb excess oil.

6. Sprinkle lightly with brown sugar.

A Ghanaian man once told me, “The color of your kelewele tells your story.” So make it golden—just like your memories.

Fun Fact:

In the Dominican Republic, fried plantains are sometimes topped with tomato paste before serving! Who knew?

Life Is Good!!! - JJM