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Loading...Tatale are golden, crispy-edged Ghanaian pancakes made from very ripe plantains grated with onion, ginger, and chili, then bound with a little flour and fried until deeply caramelized. They balance the natural sweetness of black-skinned plantains with the sharp bite of scotch bonnet, making them irresistible as a snack, appetizer, or side with spicy stew.
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Servings4
Yieldabout 8 pancakes (4 servings)
Nutrition Facts
Per serving (estimated)
- 385 kcalCalories
- 18 gFat
- 2.5 gSaturated Fat
- 54 gCarbs
- 4 gFiber
- 22 gSugar
- 5 gProtein
- 610 mgSodium
- 520 mgPotassium
- 30 mgCalcium
- 1.5 mgIron
- 18 mgVitamin C
- 85 mcgVitamin A
Ingredients
For the batter
- 3 very ripe plantains (black-skinned, about 450 g peeled)
- 1/2 cup all-purpose flour
- 1 large egg
- 1 small onion, peeled
- 1 inch fresh ginger, peeled
- 1 scotch bonnet pepper, seeded (or to taste)
- 1 tsp fine sea salt
- 1/4 cup water, as needed
For frying
- 1/2 cup vegetable oil (such as sunflower or canola)
Directions
- Peel the plantains and grate them on the fine side of a box grater into a large bowl. Work quickly so the batter stays moist and the plantains do not oxidize.
- Finely grate the onion and ginger into the bowl. Mince the scotch bonnet very finely and add it along with the salt and egg. Stir until evenly combined.
- Sift the flour over the mixture and fold in gently, adding water 1 tablespoon at a time only if needed; the batter should be thick, scoopable, and just barely pourable, similar to a thick drop pancake batter.
- Heat the oil in a heavy skillet over medium heat until a small drop of batter sizzles immediately on contact, about 1/8 inch deep.
- Drop heaping tablespoons of batter into the hot oil and gently flatten each one with the back of the spoon to form a 3-inch round. Fry 4 at a time without crowding.
- Cook for 2 to 3 minutes per side, pressing lightly, until the edges are deep golden brown and crisp and the center is cooked through.
- Transfer to a plate lined with paper towels to drain. Keep warm in a low oven while you fry the remaining batter, adding more oil as needed.
- Serve hot with a sprinkle of extra salt and, if you like, a wedge of lime or a side of grilled fish, beans stew, or pepper sauce.
Cook’s Notes
- Use only fully black plantains; yellow plantains will not mash smoothly and will taste starchy rather than sweet.
- If you do not have a grater, pulse the plantains with the onion and ginger in a food processor until coarsely grated.
- Leave the scotch bonnet seeds in for a much hotter pancake, or omit the pepper entirely for a milder, kid-friendly version.
- Keep the oil at medium heat so the pancakes cook through before browning too dark; if they brown too fast, lower the heat and cook a minute longer on each side.
- Tatale are best eaten fresh and hot while the edges are still crisp, as they soften as they sit.
