Kakro (weanimix edition)

 

kakro

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.20161129_094940

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Kakro
Prep Time
7 mins
Cook Time
20 mins
Total Time
27 mins
 
Servings: 24 balls
Author: Juliet@biscuitsandladles
Ingredients
  • 4 over-ripe plantain (black one)
  • 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
Instructions
  1. 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.

  2. Pour into a mixing bowl and add weanimix and salt. Mix thoroughly till smooth making sure there are no weanimix lumps.

  3. Heat oil in a deep fryer, using a dinner spoon scope plantain mixture into oil, turning till its brown on either side. Transfer fried balls unto paper towel to drain excess oil.

Recipe Notes

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.

Enjoy!

6 Comment

  1. 😊😊

  2. wow! looks delicious! I’m so gong to try this one….can’t wait for the next recipe!

    1. Marianjuliet says: Reply

      Thanks Afia, I hope you enjoy it

    1. Marianjuliet says: Reply

      Thanks Sally

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