Call it better than grandmama’s kakro (well that’s according to my taste buds).
I mostly make kakro using ordinary flour but I love it made with weanimix. The weanimix I used consists of only roasted corn and groundnuts, no special ingredients and it is the star of today’s recipe. Plus the quantity used is just enough to bring the sweetness out of the plantain.
- 4 back and spotted plantains
- ½ medium size onion
- 5 cloves AKA pregoamba
- 2-3 grains of selim AKA hwentsea
- 1-2 tablespoons grated ginger
- 4 dried red pepper
- ½ cup weanimix
- Salt as required
- Oil for deep-frying
Remove plantain peels, wash and cut into small sizes, set aside. Using a blender, food processor or asanka blend or grind onions, cloves, grains of selim, ginger and pepper. Add plantains and blend together.
Pour into a mixing bowl and add weanimix and salt. Mix thoroughly till smooth making sure there are no weanimix lumps.
Heat oil in a deep fryer, using a dinner spoon scope plantain mixture into oil, turning till its brown on both side. Transfer fried balls unto paper towel to drain excess oil.
Due to varying sizes of plantain, I will suggest you fry a scoop of the mixture to check if its binds well together. If not add a spoonful or more of weanimix to the mixture before frying. Blended plantain and spices can be frozen. When ready, thaw in the fridge, add weanimix and fry. Serve hot or warm with groundnuts as a snack or bambara beans for a full meal.
Love kakro, check out it’s sister Tatale