Pinky Cole's Kelewele

Kelewele is a traditional Jamaican snack that can be enjoyed before, during, or after your favorite drink. The bright flavors of ginger, cinnamon, paprika, and nutmeg give this island dish its potent kick. 



  • 2 Ripe Plantains
  • 1/4 Cup Fresh Lemon Juice
  • Peanut Oil For frying
  • 1/2 Cup Whole Raw or Roasted Cashews
  • 7 Tbsp Dark Brown Sugar
  • 1/4 Cup Diced Candied Ginger
  • 1 Tsp Ground Cinnamon
  • 1 Tsp Ground Nutmeg
  • 1 Tsp Sweet Paprika
  • Red Pepper Flakes For garnish



PEEL the plantains and cut them so that they are roughly the same size of your cashews. In a bowl, toss the plantains with the lemon juice and let sit at room temperature for at least 1 hour. Drain the plantains. 

IN a large frying pan, heat 2 inches of peanut oil to 400°F. 


CAREFULLY add the plantains to the hot oil and fry until golden brown, 2 to 7 minutes, being careful that they don’t get too brown. 

MEANWHILE, in a medium bowl, combine the cashews, brown sugar, candied ginger, cinnamon, nutmeg, and paprika. 


ADD the plantains and some of the oil (do NOT drain all the oil from the plantains, as they need some of the oil to melt the brown sugar) to the bowl and toss to coat with the mixture. Garnish with red pepper flakes. 


SERVE while still hot and enjoy!