Ghanaian spiced plantain pancakes made with ripe plantain, cornmeal, ginger and chile.
15 min prep 24 min cook
Keeps the screen on · step-by-step guide · built-in timer
Peel the plantains and mash them with lemon juice in a wide bowl.
Grate the onion and add it to the plantain mash with ginger, chili powder, and salt.
Add the cornmeal to make a thick batter and rest for 10 minutes.
Heat the oil in a pan and drop small rounds of batter by the spoonful.
Fry the tatale pieces in batches until both sides are deep golden.
Drain excess oil and serve hot with cooked black-eyed peas.
💡 Tip: The plantains should be very ripe; blackened skins mean the fruit will give natural sweetness and a soft bind.
🍽️ Serving suggestion: Serve hot with black-eyed peas or a spicy tomato sauce.
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
~260
kcal calories
5
g protein
42
g carbs
9
g fat
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
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