• Kelewele:
  • Coconut oil for frying
  • 3 ripe yellow sweet plantains
  • Pinch of Salt
  • 2 tablespoons EssieSpice Mekko Dry Rub
  • 1 tablespoon EssieSpice Mango Chili Medley
  • 1 tablespoon ground fresh ginger
  • 1 tablespoon ground fresh scotch bonnet pepper
  • Peppered Goat
  • ⅓ cup coconut oil
  • 2 pounds goat meat
  • 1 large onion, halved
  • 1 shallots, diced and divided
  • 2 tablespoons minced garlic
  • 3 tablespoons ground ginger
  • 2 tablespoons EssieSpice Coco For Garlic
  • 2 tablespoons EssieSpice Mango Chili Medley
  • 1 teaspoon salt plus more to taste
  • Black pepper to taste
  • 1 teaspoon fresh rosemary, finely chopped
  • 1 cup of water
  • 2 scotch bonnets or 2 Thai bird chilis, ground
  • 3 tablespoons EssieSpice Mekko dry rub
  • Fried plantain or yam for serving


Kelewele 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. ‘ Peppered Goat Preparation 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 evaporates. 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 5- 10-minutes. 6. Remove and serve with fried plantain or yam.