/ˈkɛ.lɛ.ˌwɛ.lɛ/
Definition:
KELEWELE is a flavorful West African snack made from ripe plantains, diced and seasoned with a vibrant blend of spices such as ginger, chili pepper, garlic, onions, and sometimes cloves or nutmeg, before being deep-fried. Unlike boiled or pounded plantain-based foods that are considered “swallow” (i.e., foods eaten with soup without chewing), “KELEWELE” is meant to be chewed, savored, and often enjoyed as a street food or side dish.
It is crispy on the outside and tender on the inside, often served with peanuts or eaten as a snack with soft drinks or beer. While “KELEWELE” is primarily a Ghanaian specialty, it is enjoyed across the West African region and has found its way into Nigerian and other African culinary scenes. The aroma alone can pull someone from down the street.
In Pidgin:
“This KELEWELE sweet pass wetin I chop yesterday!”
“Abeg bring KELEWELE make we use am hold belle.”
- Synonyms: “Spicy fried plantain”, “Peppered dodo”, “Seasoned plantain cubes”
- Antonyms: “Boiled plantain”, “Plain dodo”, “Pounded yam”
Listen to how KELEWELE is pronounced in this short video below.
Usage Examples:
- Informal: “Omo! That KELEWELE for junction mad oh!”
- Formal (Adapted): “The spiced fried plantain dish”
- Idiomatic: “If life dey show you pepper, chop KELEWELE join.” (Meaning: If life is tough, find a way to still enjoy it.)
Cultural Context:
Origin:
The word “KELEWELE” has its roots in Ghana, particularly among the Akan-speaking people. The exact etymology is debated, but some believe it derives from the onomatopoeic sounds or rhythmic style of local languages, where “kele” and “wele” could mimic the popping or sizzling of oil as the plantains fry.
Historically, “KELEWELE” became popular in Accra as a late-night snack sold by street vendors. Its accessibility, affordability, and bold flavors helped it gain wide popularity across socio-economic classes. From roadside stands to upscale eateries, “KELEWELE” has become a culinary symbol of Ghanaian creativity and West African street food culture.
As migration and social media have expanded cultural awareness, “KELEWELE” has found global interest, especially in diaspora communities, where it’s often reimagined with modern twists but still rooted in its spicy origins.
Regional Usage:
While “KELEWELE” is traditionally Ghanaian, it has significant recognition in Nigeria, Togo, Ivory Coast, and among West African diasporas. In Nigeria, although “KELEWELE” isn’t the dominant term, the food is increasingly popular and sometimes referred to as “spicy dodo” or “Ghana-style dodo.” However, food enthusiasts and street vendors in cosmopolitan cities like Lagos and Abuja now embrace the word “KELEWELE” to specify the spiced variant of fried plantain.
In Ghana, it’s a national staple. You’ll find kelewele served at roadside stalls, during festivals, and even in five-star restaurants. It’s commonly sold in the evenings, and its preparation style might vary slightly between regions—some add cloves for aroma, while others use more chili for heat.
In diaspora African restaurants, “KELEWELE” is increasingly listed on menus as an exotic West African snack, introducing international audiences to the depth and variety of African cuisines.
How do you like your “KELEWELE”—extra spicy or mild? Drop your own “KELEWELE” sentence in Pidgin or English! Let’s share foodie vibes.