Tatale (African Plantain Pancakes)
Tatale (African Plantain Pancakes) is a classic Ghanaian dish traditionally made with overripe plantains, flour, cornmeal, and spices like ginger, onions, and hot pepper. So easy to make and the perfect way to use all those overly-ripe plantains!
If you are a fan of sweet fried plantains, tatale will certainly get you hooked. I know…it got me! I’ve mentioned it a million times, but I love plantains. No, really, I adore them! They’re my favorite starchy side dish and are even more comforting fried.
So recently, I was in a desperate situation with a bunch of plantains that were so ripe they needed to be used right away or go to waste. For someone like me, that’s hard to do without agonizing about the situation. But thanks to tatale, I can present the beautiful side of ugly plantains.
What Is Tatale?
Tatale is a classic Ghanaian dish traditionally made with overly ripe plantains, some sort of flour or cornmeal, and spices (ginger, onions, hot pepper, etc.). It’s similar to Nigerian Mosa (deep-fried plantain balls) but flatter, more like pancakes.
These Ghanaian plantain pancakes are so easy to make and an excellent way to use up plantains before they head south. They say the ugliest fruit makes the best dessert. And I say the ugliest plantains make the best tatales.
My recipe variation incorporates the traditional ginger, cornmeal, and some not-so-traditional parsley, garlic, and green onions.
Recipe Ingredients
- Plantains – Overripe and black plantains work best for tatales. They’re soft enough to mash well, and they’re naturally sweet.
- Dry Ingredients – Cornmeal and salt make the simple base. Did someone say gluten-free?
- Seasonings – Garlic, ginger, green onion, parsley, and cayenne pepper or hot sauce spice up this pancake mixture for a fabulous savory pancake.
How to Make Tatale
- Puree – Peel and mash plantains in a medium bowl with a potato masher or spoon until pureed. (Photos 1-2)
- Base – Add the cornmeal, salt, garlic, ginger, and cayenne to the mashed plantains. Stir in the green onions and parsley until thoroughly combined. (Photos 3-6)
- Heat a skillet on medium-high with about three tablespoons of canola oil. (Photos 7-8)
- Fry – Scoop ⅓-½ cup of batter into the skillet and cook until each side is golden brown, about 10 minutes. You might have to turn the tatales several times. Enjoy!
How to Serve Tatale
They’re best served hot with beans (fried, boiled, stewed) and hot pepper sauce or as a snack. I served them up with some leftover black bean stew, and we ate the whole thing.
What Goes With Tatale (African Plantain Pancakes)
Whatever you’d eat with tostones or chips. Try them with red red black-eyed peas, African beef stew, guacamole, hot pepper sauce, hot corn dip, you name it.
Watch How to Make It
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Tatale (African Plantain Pancakes)
Ingredients
- 2 large overripe plantains (about 2½ cups)
- ½ cup (75g) cornmeal
- ½ teaspoon (3g) salt
- ½ teaspoon (1g) garlic powder
- 1 teaspoon (1g) grated fresh ginger
- 1 green onion, chopped (green and white parts)
- 1 tablespoon parsley
- ½-1 teaspoon (.5-1g) cayenne pepper or hot sauce (depending on the desired heat level)
Instructions
- Mash plantains in a medium bowl with a potato masher or spoon until pureed.
- Add the cornmeal, salt, garlic, ginger, and cayenne pepper. Stir in green onions and parsley until fully combined.
- Heat a skillet on medium-high with about 3 tablespoons of canola oil.
- Scoop about ⅓-½ cup batter into the skillet and cook until each side is golden brown (about 5 minutes each). You may have to turn the tatales over several times.
Tips & Notes:
- They’re best served hot with beans (fried, boiled, stewed) and hot pepper sauce or as a snack. I served them up with some leftover black bean stew, and we ate the whole thing.
- Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.
Unbelievable delicious! Thank you
Oh great to hear that. Thank you so much!
I tried the recipe with 1 plantain and 1 burro (buffet) banana and used cornflour. It was quite good. I will make it again. Happy to find a gluten free, egg free pancake recipe. Thanks.
You are more than welcome. And if there’s a recipe you’d love to see, please let me know. Thanks:)
Delicious result! Thanks for sharing your recipe with us. Much respect 🙂
Thank you, Karny! 🙂
Go easy on the cornflourand leave out the green onions and parsley. Use palm oil to fry it to a dark crispy brown, almost black – and you have the authentic tats.
I’m over the moon with this recipe.
My current location I can’t find plantain, so I used very green bananas.
It worked, great flavour & texture.
This was a good recipe but I will make it without the ginger and green onions. They gave it a strong taste.
Glad you liked it! 🙂
Would this recipe be ruined if used with bananas that are not plantains?
The consistency might by a little different since plantains are a tad more course, however, It should taste just as good. Play around a little a few times and see what your palate loves best.
They’re cool delicious thanks
This recipe is yummy
Thank you. Glad you like it. Happy holidays!
I tried frying but it keep scattering in the frying pan, what do I do?
You have to panf-ry instead of deep frying , it helps keep it together.
Swell recipe. I blended oats into powder and used it instead of the corn. Thumbs up.
Shalam, i made this probably a couple of weeks ago and i enjoyed them when they were fresh. My husband didn’t really like all of the flavors mixed in with the plantain and cornmeal flavors, but overall still good . Thanks
Many thanks for sharing. Good job keep it up!
Thanks for the awesome recipe! My fiancé is a huge plantain fan (I like them, too, but he’s Cuban and probably couldn’t live without them!) and I can’t wait to try these on him.
Kelsey, glad your whole family enjoyed it.
I made the Tatale and it was yummy. My kids loved it too. The flavor was great
I like the idea that plantains is very rich with iron .I am a health freck.Hahahahaha………Loi