Entree: Ghana – Northern Ghana – Kelewele with Gizzard (Spicy fried ripe plantains seasoned with ginger and cloves, served with seasoned fried chicken gizzards)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 50 min

Total 1 hr 5 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 4 very ripe plantains, peeled and cut into 1 in (2.5 cm) cubes, about 2 lb (900 g) total
- 1 lb (454 g) chicken gizzards, cleaned and halved
- 1 cup (240 ml) vegetable oil for frying, plus extra as needed
- 2 tbsp (30 g) fresh ginger, grated
- 2 cloves (0.21 oz (6 g)) garlic, minced
- 1 small habanero or Scotch bonnet pepper, seeds removed and finely minced, about 0.35 oz (10 g) (adjust to heat preference)
- 1 tsp (2 g) ground cloves
- 1/2 tsp (1 g) ground nutmeg
- 1 tsp (5 g) paprika or ground red pepper
- 1 small Maggi bouillon cube, crushed, about 0.18 oz (5 g)
- 1 tsp (6 g) salt, or to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 1 small onion, thinly sliced, about 3 oz (80 g)
- 2 tbsp (30 ml) water (for gizzard marinade)
- 1 tbsp (15 ml) fresh lime juice (optional)

Show original ingredient measurements

- 4 very ripe plantains, peeled and cut into 1 in (2.5 cm) cubes, about 2 lb (900 g) total
- 1 lb (454 g) chicken gizzards, cleaned and halved
- 1 cup (240 ml) vegetable oil for frying, plus extra as needed
- 2 tbsp (30 g) fresh ginger, grated
- 2 cloves (6 g) garlic, minced
- 1 small habanero or Scotch bonnet pepper, seeds removed and finely minced, about 10 g (adjust to heat preference)
- 1 tsp (2 g) ground cloves
- 1/2 tsp (1 g) ground nutmeg
- 1 tsp (5 g) paprika or ground red pepper
- 1 small Maggi bouillon cube, crushed, about 5 g
- 1 tsp (6 g) salt, or to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 1 small onion, thinly sliced, about 3 oz (80 g)
- 2 tbsp (30 ml) water (for gizzard marinade)
- 1 tbsp (15 ml) fresh lime juice (optional)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Simmer the gizzards in lightly salted water until just tender, about 45–60 minutes; drain, then toss with 1 tbsp (15 ml) oil, crushed bouillon, 1 clove (0.106 oz (3 g)) minced garlic, 1 tsp (2 g) paprika, 1/2 tsp (1 g) salt and 2 tbsp (30 ml) water; let sit 10 minutes, then shallow-fry in hot oil until crisp outside and cooked through; drain on paper towel.
2. In a bowl, mix plantain cubes with grated ginger, remaining minced garlic, minced habanero, ground cloves, nutmeg, remaining paprika, sliced onion, 1 tsp (6 g) salt and lime juice; fry in batches in hot oil until golden and caramelized, drain and toss briefly with fried gizzards before serving.

1. Simmer the gizzards in lightly salted water until just tender, about 45–60 minutes; drain, then toss with 1 tbsp (15 ml) oil, crushed bouillon, 1 clove (3 g) minced garlic, 1 tsp (2 g) paprika, 1/2 tsp (1 g) salt and 2 tbsp (30 ml) water; let sit 10 minutes, then shallow-fry in hot oil until crisp outside and cooked through; drain on paper towel.
2. In a bowl, mix plantain cubes with grated ginger, remaining minced garlic, minced habanero, ground cloves, nutmeg, remaining paprika, sliced onion, 1 tsp (6 g) salt and lime juice; fry in batches in hot oil until golden and caramelized, drain and toss briefly with fried gizzards before serving.