Ghanaian Citrus-Ginger Tatale (Ripe Plantain Pancakes)

About This Recipe

Tatale, pan-fried pancakes made from mashed overripe plantain mixed with flour and spices, are a genuine and beloved Ghanaian street food and home snack, traditionally seasoned with ginger, chile and sometimes onion. This version leans into the ginger that's already essential to tatale and adds orange zest for brightness, a common enough variation among Ghanaian cooks who often adjust the spicing to their own taste while keeping the core plantain-and-flour batter intact. The plantains need to be genuinely overripe, with blackened skins and soft, sweet flesh, since underripe plantain won't mash smoothly or provide the natural sweetness tatale depends on. Mashed plantain is combined with just enough flour to bind it, along with grated ginger, orange zest and a pinch of chile for the characteristic Ghanaian balance of sweet and warm heat, then fried in shallow oil until deeply golden and slightly crisp at the edges. Served hot, often alongside roasted peanuts or black-eyed pea stew in Ghana, they make an excellent breakfast or snack on their own.

Ingredients

Serves 4

• 3very ripe plantains(peeled, blackened skin)
• 0.5 cupall-purpose flour
• 1 tbspfresh ginger(grated)
• 1 tsporange zest
• 0.25 tspcayenne pepper(or to taste)
• 0.25onion(finely chopped)
• 0.5 tspfine sea salt
• 0.5 cupneutral oil(for frying)

Instructions

1. 1

   Mash the plantains

   Mash the very ripe plantains in a bowl with a fork until mostly smooth with a few small lumps remaining.

2. 2

   Mix the batter

   Stir in flour, grated ginger, orange zest, cayenne, chopped onion and salt until just combined into a thick batter.

3. 3

   Heat the oil

   Heat about 1cm of oil in a skillet over medium heat until shimmering.

4. 4

   Fry the pancakes

   Drop spoonfuls of batter into the hot oil, flattening slightly with the back of the spoon. Fry 2-3 minutes per side until deeply golden and cooked through.

5. 5

   Drain and serve

   Transfer to a paper towel-lined plate to drain, then serve hot.

Variations

• •

  Spicier version: add a finely chopped fresh chile along with the cayenne for more heat.

• •

  Savory pairing: serve with red red (black-eyed pea stew) for a more traditional Ghanaian meal.

• •

  Nut topping: scatter with roasted, crushed peanuts just before serving, a common Ghanaian street food pairing.

Storage

Best eaten fresh and hot. Refrigerate leftovers up to 2 days and reheat in a dry skillet or oven to recrisp, since microwaving makes them soggy.

Frequently Asked Questions