This Tatar recipe is a great way to use up black, overripe plantains. Spicy, delicious and vegetarian friendly.
Anyone who knows me knows that I am an advocate for plantains at every stage of maturity. am. But I think black ripe plantain is the most versatile stage of plantain. It can be used not only for frying, but also for baked goods and savory pancakes like this one.Tatale is another favorite rendition of this dish and one you’ll want to have in your repertoire.
What is Tatale
Tatale is a soft plantain pancake made from ripe plantains, onions, pepper, seasonings and a small amount of flour (usually roasted corn flour). Tatale is usually a great way to use up plantains that have almost blackened. If you want to learn more about plantains, check out my ultimate plantain guide. Fry with It also tastes very similar to kerevere, a delicious roadside snack made from ripe plantains. Tatale is usually served with soft bambara beans, which are groundnuts similar to chickpeas. For more on bambara beans, check out this hummus recipe. This same batter can be fried to make kakuro, but it requires a little more flour to keep its shape.
What you need to make Tatale
- Plantain: These are the star ingredients. It should be softened with a lot of black spots.
- seasoning: We use a mix of domestic spices (grains of paradise, gourd nutmeg, ashanti pepper) and all-purpose seasonings
- Red palm oil: This is the best oil for frying ta-tare
How to make Tatale
- make spiced onion mix
- Crush plantains with pottery
- Mix the spiced onion mix with the plantains and flour
- fried in red palm oil
- Serve chilled with bambara beans
Tips for success
- If this is your first time, we recommend adding 1-2 tablespoons of flour for easier flipping.
- We also recommend using a nonstick skillet to fry the tataré. Here is a link to my preferred bread (click here)
- You want to fry the tatare on medium heat so that the palm oil doesn’t get too smoky and the tatare is cooked through.
- Allow the pancakes to cool as the residual heat will cook the plantains even more and set them a little.
Frequently Asked Questions + Substitutions
- Can I use green plantains? Use only super-ripe psyllium. If you only have green plantains, store them with tomatoes or avocados in a warm, dark place to ripen to the desired state.
- How do I know if psyllium is good for me? See ingredient photos for details.
- Can I use oils other than palm oil? Yes, you can use vegetable oil or coconut oil. Just like red palm oil, coconut oil burns quickly, so be careful.
- Can I change the seasoning? Feel free to use whatever seasonings you like!
- Can you make it in a food processor? You can make elements of this dish in a food processor, especially for grinding onions and spices. I think. If you don’t, you may need more flour.
- I don’t like pepper, can I omit it? Yes, I can!
What would you like to serve with this dish?
- Banbara beans: These are the things traditionally served with the dish. These groundnuts are similar to chickpeas and should be cooked for 45 minutes or longer until they are soft. Once cooked, it is sautéed with onions, coconut oil and your favorite all-purpose seasoning and served with tatale.
- Red Red: Or you can eat it with bean stew. There is a red red recipe available on our blog that you can try in Tatar.
- Or you can eat it alone with peanuts.
Spicy and tender plantain from Ghana
Serving: 7 pancake
- 3 very ripe plantain
- 1/2 onion
- 1 thumb size ginger
- 1 scotch bonnet pepper or habanero
- 1/2 teaspoon of black pepper
- 1/4 teaspoon ground cloves
- 1 teaspoon all-purpose seasoning
- 3 gourd nutmeg
- 3 Grain of Selim
- 1/3 teaspoon grain of paradise
- Four tablespoon all purpose flour
- 2 tablespoon of red palm oil
grind all the spices together
Grind together the onions, ginger and scotch bonnet
Mix seasoning and onion paste
Mash the plantains to a semi-smooth paste
Mix plantains with onions and spice mix
season with salt
mix all purpose flour
Fry in a nonstick skillet with a little red palm oil.
Scoop about 1/4 cup of the batter into the frying pan and flatten it with the back of a spatula until it’s about 1cm thick.
Fry the pancakes over medium-low heat until the tops of the pancakes no longer look raw (about 4-5 minutes).
Flip over and grill the other side for 4 minutes.
Repeat until all batter is cooked
For alternatives and adjustments, please read the FAQ + Alternatives section.