Ghanaian
Tatale
Tatale are Ghanaian spiced ripe plantain pancakes, soft in the middle with lightly crisp edges from frying in red palm oil. They are traditionally eaten warm with aboboi, a simple bambara bean stew or boiled beans.
Watch it madeSweet Adjeley · 6:51
Ingredients
- Very ripe plantains, skins blackened2 medium
- Onion, finely grated1/2 small
- Fresh ginger, grated1 teaspoon
- Scotch bonnet pepper, minced1/2 pepper
- Roasted cornmeal or fine maize meal1/3 cup
- Plain flour2 tablespoons
- Salt3/4 teaspoon
- Ground grains of selim or black pepper1/4 teaspoon
- Red palm oil, for shallow-frying1/4 cup
- Cooked bambara beans or aboboi, to serve1 cup
Method
- Peel the very ripe plantains and mash them in a bowl with a fork or mortar until mostly smooth but still a little textured.
- Stir in the grated onion, ginger, Scotch bonnet, salt, and grains of selim or black pepper.
- Add the roasted cornmeal and plain flour, then mix well to make a thick spoonable batter; let it rest for 10 minutes so the maize meal absorbs moisture.
- Heat a heavy frying pan over medium heat and add enough red palm oil to coat the base generously.
- Spoon in the batter in small rounds, using about 2 tablespoons for each tatale, and flatten them slightly.
- Fry for 3 to 4 minutes on the first side until deep golden brown and set around the edges.
- Turn carefully and fry the second side for 2 to 3 minutes until browned and cooked through.
- Drain briefly on paper or a rack, then serve warm with cooked bambara beans or aboboi.
Common questions
Can I substitute the red palm oil in tatale, and will it change the flavor much?
Yes, you can use vegetable, sunflower, or peanut oil for frying. The taste will be less earthy and less distinctly Ghanaian, because red palm oil adds color and a rich, savory depth. Use enough to shallow-fry generously.
How ripe should the plantains be, and what if mine are not black-skinned yet?
Use very ripe plantains with mostly black skins for the best sweetness and binding. If they are only yellow, the tatale will be less sweet and may taste starchy. You can let them ripen at room temperature for a few days.
What are the most common mistakes when making tatale?
The biggest mistakes are using plantains that are too firm, making the batter too loose, and frying over heat that is too high. That can cause burning outside and raw centers. Keep the batter thick and the oil at medium heat.
How should I store leftover tatale, and can I reheat it without making it soggy?
Store cooled tatale in an airtight container in the fridge for up to 3 days. Reheat in a skillet, oven, or air fryer until hot and crisp again. Avoid microwaving if you want to keep the edges from turning soft.
What is the best way to serve tatale, and can I serve it with something other than bambara beans?
Serve tatale warm with aboboi if you can, since the sweet plantain and savory beans are a classic pairing. It also works with stewed beans, fried eggs, pepper sauce, or grilled fish for a fuller meal.