When I tried this tatale recipe, I was hoping to recapture one of my childhood’s favorite taste: “tartines huile rouge,” palm oil fritters sold in a beach town in Ivory Coast. Well, while it did not quite yield the results I was hoping for, this recipe definitely stands on its own. I made two versions of the dish, frying one batch in palm oil and the other in vegetable oil. The palm oil bash was my favorite. It is amazing how much flavor the palm oil gives the plantain pancakes, it enhances the tatale’s taste and definitely adds on another dimension.
On a separate note, I am laughing as I write this, because I am 100% sure that I am pronouncing the word tatale wrong in my head! Enjoy!
Tatale Recipe
Print recipe| Serves | 6 |
| Prep time | 20 minutes |
| Cook time | 20 minutes |
| Total time | 40 minutes |
Ingredients
- 2 very ripe plantains ((soft and completely black))
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground chili pepper
- 1/2 teaspoon salt
- 1/2 cup cornmeal (coarse)
- 1/2 cup red palm oil
Directions
| 1. | Peel and mash plantains until texture has even consistency. |
| 2. | Add ginger, chili and salt to mashed plantains and mix well. |
| 3. | Incorporate the cornmeal to bind the texture |
| 4. | Pour palm oil in a frying pan. When hot scoop some plantain mixture into hot oil. Fry each side for three minutes until golden brown or/and fully cooked through |
Note
Adapted from http://www.timeout.com/accra/food-and-drink/traditional-ghanaian-recipes-tatale and http://www.africanchop.com/tatale.htm
