Plantain Pancakes

Eaten hot or cold, these savoury plantain pancakes make a delicious starter or snack and with a generous serving of bean stew can be a very filling lunch.

When plantain skins turn black, they are over-ripe and that’s when, I think, they reach plantain perfection and are an ideal base for pancakes and puddings.   They are usually fried in palm fruit oil, but I prefer to use rapeseed oil.

 

A recipe from “A Plate in the Sun

Instructions

  • 1. Place the ingredients in a blender and whizz to form a batter (drop-scone consistency). Set aside in a fridge until you are ready to fry.
  • 2. Heat a large frying pan and add a little oil. Pour half-cups of batter into the pan to form individual pancakes and cook over a moderate heat until bubbles appear.
  • 3. Carefully turn the pancakes over with a palette knife and fry for a further couple of minutes until cooked through, pressing and flattening the pancake with the back of a spatula. Transfer to absorbent kitchen paper and keep warm while you cook the rest.
  • 4. Serve with stewed bambara beans or black-eye beans and they are just as tasty with tinned baked beans.
  • 5. Try frying a spoonful first, adjusting seasoning and consistency as necessary, then continue with the batch.
  • 6. Alternatively tip the mix from step 1 into a greased loaf tin and bake in a pre-heated oven at 200oC/fan 180oC/375oF/gas 6 for about 40 minutes to make a simple savoury cake. Serve with peanuts.
  • 7. To make kakro (plantain balls) add a little more ground rice to the mix to thicken and then form egg-size balls and deep fry.