Preparation of Kelewele
1. Heat up a deep pot or fryer with enough coconut oil for a shallow fry. The amount of oil
will depend on the size of your pot.
2. Cut the plantain in half lengthwise. Then cut again across into bite size pieces.
3. In a large bowl seas the plantains with salt, mekko dry rub, mango chili medley, ginger,
garlic, and scotch bonnet. Mix to evenly coat the plantains in the spices.
4. Gently lower the pieces into the oil and fry until golden brown on all sides. Fry in
batches if necessary to avoid overcrowding in the oil.
5. Remove from the oil to drain on a paper towel lined plate.
1. In a large pot over medium high heat add the coconut oil. Pan sear the cleaned goat until
browned. After a few minutes add half of the onion (diced), half of the shallots (minced),
garlic, ginger, EssieSpice Coco For Garlic, EssieSpice Mango Chili Medley, rosemary
and salt and pepper to taste. Mix to coat the goat in the seasonings evenly.
2. Add a cup of water to a simmer on medium heat and cover. Cook for about 45 minutes to
one hour on low to medium heat. Allow the mixture to slowly cook until the liquid
3. Heat a large skillet over medium high heat. Add more coconut oil. Once it melts, saute
the other half of the onion (sliced), other half of the shallot (sliced), and the scotch bonnet
or Thai bird chilies and saute until golden brown.
4. After a few minutes add the cooked goat and sprinkle the Mekko dry rub on top.
5. Heat oven to 375 degrees F. Spread goat meat over the tray. Roast in the oven for another
6. Remove and serve with fried plantain or yam.