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!

A stack of freshly made Tatale (African Plantain Pancakes) ready to enjoy

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.

Tatale topped with avocado salad for a healthy snack

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

Peel plantains, then mash, season, and fry them

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!

Enjoying tasty tatale topped with a healthy avocado salad

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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