- 4 soft, black spotted plantains
- 2 tablespoons grated ginger
- 2-3 grains of selim AKA hwentsea
- 1 small onion
- 5 cloves AKA pregowama
- 4 dried pepper AKA muoko kyinkyinee
- 1/2 cup flour (pastry flour, rice flour, corn flour, weanimix) etc.
- salt as required
- Oil for 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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Mix in flour and salt till bender and there are no flour lumps. Heat a large non-stick frying pan or any regular frying pan till hot or till a splash of water sizzles when put on the pan.
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Pour in just a little oil, enough to fry two to three at a time. Scoop about two tablespoons of plantain butter into the pan (the butter is usually thick). Use a spoon to help spread the butter. Cook for about 2 minutes, (it bubbles lightly on top like the American pancakes) turn it lightly to see if it is browned under, then flip to cook on the other side. Do same for remaining butter till everything is cooked.
Blended plantains and spices can be kept in the freezer till ready to use. Thaw in the fridge and continue with step 2. You can use any flour of choice. The flour binds it together to make frying easier. Taste wise, I prefer winnimix or corn flour. When mixing the flour, use about half a cup first, do a test fry. If it comes out perfect, continue with frying. In case, it does not stick together during the test fry, add additional flour. This is to prevent the tatale from being floury and for the tatale to be sweet just like plantains. Serve with beans like in the picture or with bambara. Do plan ahead for the bambara.