Crispy on the outside, tender in the middle and with punching flavours: these are Tatale, a popular Ghanian street-food made from plantains.
How to make Tatale
Just with any other pancakes, the steps are pretty simple. First make the batter and then fry it.
Make the batter
You will need the following key ingredients:
- Plantains: Make sure they are (over-)ripe, as they provide a natural sweetness and are easier to process.
- Aromatics: Onions, Ginger, Garlic and scotch bonnet. This is what give these pancakes their distinct savoury and spicy taste. Many recipes often, simple add a teaspoon of chilli powder instead of the scotch bonnet.
- Corn flour: This will help the dough to come together. If you don’t have that, use regular flour.
Traditionally, the batter is made by mashing the ingredients using a pestle and mortar. If you don’t have that, either blend every ingredient (except the flour) in a food-processor or mash the plantains using any kitchen tool and finley mince the aromatics using a knife.
Add the flour to the mashed ingredients (use a tablespoon per plantain) and start mixing. Optionally, add a touch of water, if the batter is too dry. Aim for a thick, pan-cake like consistency
Frying
When it comes to frying, try to get some red palm oil. It is essential to the West African cuisine. However, if you can’t find that, use a regular neutral-flavoured cooking oil or coconut oil instead.
Also make sure to use enough oil, such that a light oil film forms in your pan. Fry each side, until crispy (5-6 minutes.
Serving
You can eat them as an appetizer without any condiments or pair them with a soup or stew. I made “red red”, which is a black-eyed pea stew on a spicy tomato-bell pepper base.
The Recipe
Tatale – Savoury Ghanian Plantain Pancakes
Zutaten
Kochutensilien
Method
- If you have a pestle and mortar, add the plantains and aromatics to it and mash until soft. If not, you can either use a blender or mash the plantains using a fork and finely mince the aromatics.
- Add the flour, a pinch of salt and start mixing while gradualling adding some water. Aim for a thick, pancake-like consistency. Let the batter rest for 5 minutes.
- Add half the oil to a non-stick pan and when hot, scoop in 3 pancakes and fry on medium heat for 5-6 minutes. Carefully, try to flip and fry the other side. Repeat with the rest of the batter
Notizen
- you can add a teaspoon of chilli powder to the dough instead
- substitute for coconut or a neutral cooking oil
