Kakro using roasted corn and groundnut blend (weanimix). Serve with roasted groundnut or peanuts as snack or with creamy bambara beans sauce.
Call it better than grandmama’s kakro (well that’s according to my taste buds). Not only me, my mother’s friend raves about it. The secret is weanimix blend.
I mostly make kakro using ordinary flour. Then out the blue sometime, I used weanimix. Ohh, that was revealing. I made a huge batch sometime to give out because that’s what you do when you have lots of black-spotted plantains. You make kakro or epitse. (Call me old school🙄)
My mother’s friend after eating it called asking what I put in. After the mention of the usual ginger, grains of selim, etc and finally ending on weanimix. She exclaimed “yes it’s the weanimix”.
The weanimix I used consists of only roasted corn and groundnuts, no special ingredients and it is the star of this kakro recipe. Plus the quantity used is just enough to bring the sweetness out of the plantain. Use a small quantity at a time, test fry and add more as needed.
- 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
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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.
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Pour into a mixing bowl and add weanimix and salt. Mix thoroughly till smooth making sure there are no weanimix lumps.
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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
Enjoy!
