Akwasi Brenya Mensa’s plant based recipe for tatale or zesty plantain pancakes

In the midst of January 2020, I found myself at Paapa's residence in Kumasi, Ghana, where a fresh bunch of plantains had just been harvested from our tree. My mind was occupied with the quest to find a suitable name for my innovative Pan-African culinary concept, which had taken shape in my thoughts and scribbled on Post-it notes. My only certainty was that the name should be a reflection of my beloved ingredient, the plantain. To me, it symbolizes the essence of the Black experience both at home and in the diaspora. Those very plantains were later transformed into tatale, or delightful plantain pancakes, and the rest, as they say, is history...

Tatale (zesty plantain pancakes)

These savory delights are enjoyable on their own or as part of a sumptuous brunch spread, accompanied by a variety of dishes such as pico de gallo and roasted mushrooms. Alternatively, they pair beautifully with "red red," a traditional Ghanaian stew. Although tatale are often served with bambara beans, sourcing them in the UK can be challenging, so I opt for black-eyed beans instead.

Preparation time: 15 minutes
Cooking time: 25 minutes
Serves 4-6
700g over-ripe plantains (i.e., with mostly or completely black skins)
80g brown onion, peeled and roughly chopped
2-3 spring onions (20g), with the green parts roughly chopped (set aside the whites for another use)
20g peeled ginger, roughly chopped
¼-½ garlic clove (10g), peeled
½-1 scotch bonnet chili (10g) – if you prefer less heat, remove and discard the seeds and pith
25g plain flour, sieved
Salt

Red palm oil or coconut oil, for frying – ensure it is sustainably sourced
1 avocado

Place the peeled plantains in a bowl (I use a traditional Ghanaian asanka, which resembles a wide mortar, but any large bowl will suffice) and mash them with a potato masher until they achieve a velvety softness.

Next, put the onion, spring onion greens, ginger, garlic, and chili in a food processor. Pulse the mixture to achieve a chunky salsa-like consistency; it should retain a pleasant texture rather than being completely smooth. Incorporate this mixture into the mashed plantains.

Gently fold half of the sieved flour into the plantain mixture, and then repeat the process with the remaining half, resulting in a remarkably thick batter. Season it with salt to your preference.

Heat a small amount of oil in a frying pan over medium-low heat, ensuring it coats the pan evenly. Once hot, spoon four large dollops of the batter into the pan, keeping them well-spaced. Flatten each dollop with the back of a ladle until they are about 10cm wide and 1cm thick. Allow them to cook for three to four minutes until the undersides turn a glorious golden brown, then flip and repeat the process on the other side.

Meanwhile, halve and pit the avocado, carefully peeling it while preserving its natural shape. Cut each avocado half into quarters, resulting in four pieces. Slice each piece lengthwise, stopping just short of the tip. Gently spread apart the slices to create a captivating avocado fan.

Serve the cooked pancakes on four plates, artfully arranging the avocado fans on top, and indulge in this delectable culinary masterpiece.