A Delicious Fusion of African and Western Tastes
Supper with Patti
June 3, 2017
Tatale is normally a savoury pancake but it enjoys a sweet make-over with coconut and spices.
2 plantains - over-ripe - black skin
100g/3½oz plain flour
1 tbsp desiccated coconut
½ tsp mixed spice
½ tsp grated nutmeg
½ tsp ground cinnamon
oil to shallow fry
Peel the plantain and mash the flesh in a bowl.
Sift in the flour and add the remaining ingredients, mixing to form a batter. The batter should be the consistency of a scotch pancake mix. You can add a little water if you find it too thick.
Heat a large pan, brush it very lightly with just enough oil to stop the mix sticking then pour half-cups of the batter into the pan to form individual pancakes.
Cook over a moderate heat until bubbles appear then turn over and flatten with a palette knife. Fry for another minute or two until cooked through. Keep warm whilst you cook the remaining mix.
Serve with chopped fresh fruit and honey or a spicy drizzle (See “Poached plantain in spicy drizzle” recipe). Scatter with toasted desiccated coconut.
Poached plantain in spicy drizzle
Rustic roast veggies with chorizo
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