Desserts
Tatale (Sweet Plantain Pancakes)
The Quirky Foodster Team
Ingredients
- 3 very ripe (black-spotted) plantains, mashed
- 100 g (3/4 cup) all-purpose flour
- 1 onion, finely grated
- 1 tsp ground ginger
- 1/2 tsp cayenne pepper (optional)
- 1/4 tsp salt
- Vegetable oil, for frying
Method
- Mash the ripe plantains thoroughly in a bowl until smooth.
- Stir in the flour, grated onion, ginger, cayenne and salt until a thick batter forms.
- Heat a shallow layer of oil in a frying pan over medium heat.
- Drop spoonfuls of the batter into the hot oil, flattening slightly, and fry for 3-4 minutes per side until golden and caramelised.
- Drain on paper towels and serve warm.
Introduction: Tatale are sweet, spiced pancakes made from mashed overripe plantain mixed with flour and ginger, then shallow-fried until caramelised at the edges.
Cultural Background: Tatale are sweet, spiced pancakes made from mashed overripe plantain mixed with flour and ginger, then shallow-fried until caramelised at the edges. A popular teatime treat and snack in Ghana, they make good use of plantains too ripe for savoury cooking.
Tips: The riper and blacker the plantain, the sweeter and more flavourful the pancakes will be.
Variations: A pinch of cinnamon or nutmeg can be added for a warmer spice profile; some cooks add crushed roasted peanuts to the batter.
Storage: Store in an airtight container at room temperature for 1 day, or refrigerate for up to 3 days.
Reheating: Reheat in a dry pan over low heat or in a toaster oven until warmed through and crisp at the edges.
Nutrition: Calories: 190 kcal, Protein: 3 g, Carbs: 36 g, Fat: 5 g, Fibre: 3 g
FAQs:
Q: Can I make tatale without onion?
A: The onion is traditional and adds savoury depth, but it can be omitted for a purely sweet version.
Q: Are tatale gluten-free?
A: Not as written, but rice flour or a gluten-free flour blend can be substituted successfully.
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