Tatale is Ghanaian by birth but quite frankly should have by now spread its wings across oceans and continents as its cousin kelewele has to an extent. Perhaps like a true gem, it remains hidden waiting to be unearthed.
4 Over-ripe plantains (very soft)
1 Medium ginger root
1/2 Teaspoon cayenne pepper powder
2/3 cup Flour
1 Teaspoon palm oil
4 cupsVegetable oil (for frying)
2 Small white onions
1Peel and mash overipe plantains until texture is evenly consistent. Alternative you can use a hand mixer or blender.
2Mix chopped onions, peppers and ginger into mix and add salt to taste
3Add palm oil (optional)
4Add ground spices into mashed plantain mix ensuring that you mix well.
5Add flour to the mix of mashed plantains and spices to bind the mixture.
6Marinate for half an hour to an hour.
7Pour oil into a pan and heat on medium high for five to ten minutes.
8Scoop two full tablespoons of plantain mixture into pan of hot oil to make one plantain cake (a medium sized pan should be able to take 4 plantain cakes at a time)
9Fry each side for about three to four minutes until golden brown.
10Remove cooked tatalé and place on a sheet to soak some of the oil