Tatale (African Plantain Pancakes) – a classic Ghanaian dish that is traditionally made with overly ripe plantains, flour or cornmeal and added spices like ginger, onions, and hot pepper. So easy to make and the perfect way to use of all those overly ripe plantains!
If you are a fan of sweet fried plantains, Tatale will certainly get you hooked. I know… it got me! I have mentioned this a million times but I love plantains. No really, I adore them! They are my favorite starchy side dish, fried they are comforting to me.
So recently, I was in a desperate situation of having lots of plantains that were so ripe they needed to be used right away or go to waste. For someone like me, that’s a hard thing to do without agonizing about the situation. This all changed when I met tatale , it showed me a different side of ugly plantains.
Tatale is a classic Ghanaian dish that is traditionally made with overly ripe plantains, some sort of flour or cornmeal and added spices; ginger, onions, hot pepper. It is comparable to Nigerian Mosa (deep fried plantain balls) but more like pancakes. These Ghanaian plantain pancakes are so easy to make and is a good way to use up plantains that you never thought of using. They say the ugliest fruit make for a good dessert. I say the ugliest plantains make for great tatales.
This is my variation to this dish, one that incorporates the traditional spices ginger, cornmeal, and some more; parsley, garlic and green onions. They are best served warm with beans (fried, boiled, stewed) hot pepper sauce or as a snack. I served them up with some leftover beans – lightly fried beans black beans (beans, onions, tomatoes and salt) or you can use this one featured here.
Watch How To Make It
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Tatale (Plantain Pancakes)
- 2 large overly ripe plantains
- 1/2 cup cornmeal
- 1/2 teaspoon salt
- 1/2 teaspoon garlic
- 1 teaspoon grated fresh ginger
- 1 green onion chopped green and white part
- 1 tablespoon parsley
- 1/2 -1 teaspoon cayenne pepper or hot sauce ( depending on your tolerance level
- Mash plantains with a potato masher or spoon until puree
- In a medium bowl add cornmeal, salt, garlic, ginger,cayenne pepper to the mashed bananas.Stir in green onions and parsley until fully combined.
- Heat a skillet with about a 3 tablespoon of canola oil to medium high.
- Scoop in about 1/3-1/2 cup batter into the skillet and cook until each side is golden brown about 5 minutes each .You might have to turn the tatales several times.