Kelewele & Grilled Tilapia of Labadi Beach (Ginger-Clove Spiced Plantains & Charcoal Fish) – Authentic Ghana Recipe
Accra’s iconic beachside pairing of smoky grilled fish and aromatic clove-and-ginger spiced kelewele plantains.
- Country of Origin
- 🇬🇭 Ghana (West Africa, Africa)
- Dietary Profile
- pescatarian
- Prep Time
- 15 min
- Cook Time
- 18 min
- Difficulty
- Easy
- Signature Staples
- Char-grilled tilapia or sea bass fillets, Crispy ginger-spiced ripe plantain cubes (kelewele), Roasted peanuts and fresh tomato-onion shito relish, Fresh ginger, Cloves
Ingredients for Kelewele & Grilled Tilapia of Labadi Beach (Ginger-Clove Spiced Plantains & Charcoal Fish) (4 Servings)
- 1.25 lbs (or 2.5 cups) char-grilled tilapia or sea bass fillets, prepped into bite-sized pieces
- 1.5 cups crispy ginger-spiced ripe plantain cubes (kelewele), washed and trimmed
- 1 cup roasted peanuts and fresh tomato-onion shito relish
- 1 medium onion and 3 cloves garlic, finely minced with fresh ginger
- 1.5 tbsp traditional Ghana seasoning (cloves, nutmeg, anise/fennel pinch, garlic, lime)
- 2.5 tbsp traditional cooking oil, sea salt, cracked black pepper, and fresh citrus or herbs
Step-by-Step Cooking Instructions
- Whisk together fresh ginger, cloves, nutmeg, anise/fennel pinch, garlic, lime, cooking oil, and sea salt in a bowl to form a fragrant Ghana marinade.
- Coat char-grilled tilapia or sea bass fillets and crispy ginger-spiced ripe plantain cubes (kelewele) thoroughly in the seasoning and let sit for 10 minutes at room temperature.
- Heat a cast-iron grill pan or heavy skillet over high heat until smoking hot.
- Sear char-grilled tilapia or sea bass fillets and crispy ginger-spiced ripe plantain cubes (kelewele) for 4–5 minutes per side until blistered, charred at the edges, and cooked through.
- Transfer to a warm platter, scatter with roasted peanuts and fresh tomato-onion shito relish, and serve immediately.