West African fried plantains
West African fried plantains, known as 'dodo' in Nigeria and 'kelewele' in Ghana when spiced, are ripe plantains sliced and deep-fried until caramelized and tender. The primary ingredient is simply ripe plantains fried in vegetable oil, sometimes with a pinch of salt or spices like ginger and chili. This beloved staple is a cornerstone of West African cuisine, enjoyed as a side dish, snack, or street food.
🍽️ Nutrition at a glance
This dish is high in carbohydrates and provides a good source of energy, with a moderate amount of fat from the frying oil. It is a notable source of potassium, vitamin A, and vitamin C, with a typical serving containing roughly 350-450 calories.
Nutrition breakdown
| Calories | 380 kcal |
| Protein | 1.5 g |
| Carbs | 65 g |
| Fat | 14 g |
| Fiber | 3 g |
| Sugar | 28 g |
| Sodium | 10 mg |
| Potassium | 550 mg |
| Vitamin A | 150 mcg RAE |
| Vitamin C | 15 mg |
| Vitamin B6 | 0.3 mg |
| Magnesium | 35 mg |
| Manganese | 0.4 mg |
| Carbohydrates | 65 g |
| Dietary Fiber | 3 g |
Per 1 cup (150 g) · estimated, varies by recipe
💡 What's interesting
Culturally, fried plantains are a unifying food across West Africa, with each country having its own name and preparation nuance. Nutritionally, the ripening process increases the plantain's sugar content and antioxidant levels, making the fried result both sweet and nutrient-dense.
