Tatale (African Plantain Pancakes)

A classic Ghanaian dish traditionally made with overripe plantains, flour, cornmeal, and spices like ginger, onions, and hot pepper. So easy to make and the perfect way to use all those over-ripe plantains!

Makes 6-8 tatales

Course Main

Cuisine African

Prep Time 10

Cook Time 15

Total Time 25

Servings

Calories 229kcal

Author Imma

Ingredients

2 large overripe plantains (about 2½ cups)
½ cup (75g) cornmeal
½ teaspoon (3g) salt
½ teaspoon (1g) garlic powder
1 teaspoon (1g) grated fresh ginger
1 green onion, chopped (green and white parts)
1 tablespoon parsley
½-1 teaspoon (.5-1g) cayenne pepper or hot sauce (depending on the desired heat level)

Instructions

Mash plantains in a medium bowl with a potato masher or spoon until pureed.
Add the cornmeal, salt, garlic, ginger, and cayenne pepper. Stir in green onions and parsley until fully combined.
Heat a skillet on medium-high with about 3 tablespoons of canola oil.
Scoop about ⅓-½ cup batter into the skillet and cook until each side is golden brown (about 5 minutes each). You may have to turn the tatales over several times.

Notes

They're best served hot with beans (fried, boiled, stewed) and hot pepper sauce or as a snack. I served them up with some leftover black bean stew, and we ate the whole thing.
Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.

Nutrition