Tatale ≈ Spicy Plantain Pancakes
Tatale are Spicy Plantain-based Pancakes, a common Ghanaian street food typical served with Aboboi, a stewed Bambara dish. For this recipe, the Tatale is made totally gluten-free, perfect for those aiming to lessen their gluten consumption and served with a Kale and Chickpea Curry.
Ingredients:
595g, 4 large ripened plantains, peeled and softened
80g yellow or white onions, peeled
23g ginger, peeled
7g, 1 habanero pepper
½ tsp ground all spice
½ tsp ground cinnamon
⅛ tsp ground nutmeg
1 tsp fine Himalayan salt
130g millet flour
45g sorghum flour
100ml water
Olive oil or avocado oil or palm oil for frying
Directions:
Place the ripened and peeled plantains in a mixing bowl and mash them well or set aside
Cut the onion into manageable chunks and place them in a food processor together with the ginger, habanero pepper, all spice, cinnamon, nutmeg and fine Himalayan salt.
Blend on high speed until the onions and ginger is fine.
Then add in both flours, water and plantains (if a smooth consistency is preferred),then blend on high speed until the contents are combined and smooth.
Pour the contents from the food processor into a mixing bowl and set aside.
Warm up a large cast iron skillet on medium heat. Drizzle some olive or avocado oil into the skillet and brush it evenly to prevent the pancakes from sticking
Spoon some of the plantain batter into the skillet to make two to three pancakes at a time or according to your preferred size. Let the pancakes cook and form for 3 to 4 minutes until the top edges begin to dry out and the bottom edges turn brown.
Then flip the pancakes and let them cook for another 3 minutes until browned.
Transfer the pancakes to a tissue-lined cooling rack and repeat steps 7 to 9 for the remaining batter.
Serve the Tatale for breakfast or dinner with aboboi, chickpea and kale curry or just as is.
