Tatale (Plantain pancakes)
Tatale, which, has plantain as its major ingredient reminds me of a couple of things. The first is the quizzical and sometimes downright mystified look I get when I actually ask for overripe plantains and not necessarily the ripe ones on display. This, of course, only happens to me in London where plantain, which is now common, is used when it’s the right shade of yellow and not yellowish black or just black mostly as I sometimes buy them.
The second thing about tatale is that it feeds into my love for plantain. Whether fried, boiled or made into kelewele or kaklo, plantain has the knack of being amenable and flexible enough to go with just about all my favourite rice and a variety of beans based meals.
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.
It will be churlish to expose and reveal the taste of tatale without inviting its cousin by close association to the party. Aboboi by name or otherwise known as bambara beans, is what traditionally accompanies a dish of tatale. However, an arduous trip to all the usual places trying to find bambara beans proved futile, so this tatale will have to make do with its other cousin, black eyed beans! I will remake this with bambara beans when I get my hands on some.
Having a sweet tooth is a real curse in more ways than one. As I mashed the overipe plantain and added other ingredients, I kept dunking my finger into the mixture to taste. The sweetness of the plantain could give sugar cane a run for its money and the final taste after frying was simply divine.