‘Tatale’ is a popular pancake made from overripened Plantain and spices in Ghana. It’s usually served with Bambara nuts or Beans and fried in Palm oil or Zomi. In my quest of recreating African recipes I incorporated the flavours of spices used for Kelewele (for a nostalgic kick) in creating a savoury, gluten free and equally healthy breakfast option.
Traditionally, Tatale is mixed with flour to bind the mixture, however I omitted the flour altogether. Add millet flour for a gluten free option.
Frying the Tatale in Coconut oil introduces a different flavour to this recipe and a perfect choice for breakfast.
An upload earlier on my
Instagram page received comments of anticipation, complements and a rather memorable one.
‘The little girl looked at my screen and asked “who is this Aunty Abigail”? I answered Fafa, she said I want to eat ‘Fafa’.
3 over ripened Plantain
1 egg yolk
1 finely diced green chilli
1 finely diced Banana shallots (your preferred onion)
30g of chopped green parts of Spring onions or Onion flowers.
10g of grated Ginger
10g of Lemon thyme ((Optional)
1 tablespoon of Coconut oil
3 tablespoons of honey.
Kelewele spice mix
1 teaspoon of All spice berries (Pimento all spice) Available in most supermarkets or specialists shops
Half a teaspoon of cloves
1 teaspoon of Aniseed (Sukoni)
Kelewele spice mix
Using a coffee grinder, add the Pimento All spice, Cloves and Aniseed and grind to a smooth powder.
Peel the Plantain and place the soft mixture into a bowl
Add the onions, a teaspoon of the spice mix, egg yolk, Ginger, Chillies , Salt and Thyme (as shown below).
Mash and mix everything together as shown below
Melt the Coconut oil in a frying pan on a low heat
Scoop a tablespoonfull of the mixture into the frying pan. Using the back of the spoon, spread the mixture to a 2cm thick disc and fry gently for 3 minutes on each side.
Drizzle the pancake with honey and sprinkle with Onion flowers or Spring Onions.
All recipes and photos are by the owner of this blog.
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