Ghanan Tatale and Savoring Summer

Good morning everyone! πŸ™‚

How are you today? I hope you had a wonderful weekend. My apologies for not posting yesterday. I decided yesterday to slow down a bit and soak in some summer sun. So the family and I hit the pool and splashed around until we collapsed in happy giggles. Then my daughter and I curled up and watched “H2O: Just Add Water” on Netflix, (seriously how cute is that show?), before finally chowing down on some delicious soft tacos! (Recipe soon to be posted).

However, today I want to talk about Tatale because this recipe is an absolute favorite of mine. For two summers now I’ve made this dish for my family and everytime I make it, they love it. Summer time makes me think of lazy days, bright sunshine, and fish sandwiches. Last summer we made shrimp po’boys that were mouth-wateringly good. (Comment if you’d like me to share that recipe). This year we kept it simple with fried fish sandwiches and these African hushpuppies. These hushpuppies are unique in that unlike Southern hushpuppies that are made with cornmeal, these are made with plantains!

I had never cooked with plantains before this recipe, but now that I have…. I’m not going back to cornmeal! The ripe plantains are sweet and mushy and add a boost of flavor to the fried dough ball. Add a bit of flour to bind everything, a minced chili peppers for some zip, some onion for crunch, and you’re ready to fry. I’ll admit, I couldn’t resist popping one into my mouth straight off the hot plate. They are that good! The weird lumpy shape in my picture comes from dropping the dough into the hot oil by the tablespoonful, however if you’d like a more circular shape you can use a cookie scoop too.

Enjoy this West African recipe everyone and keep on cooking! ❀


Tatale (Ghanan Hushpuppies)


  • 2 overripe plantains
  • 4 tablespoons self-rising flour
  • 1 small onion, finely chopped
  • 1 egg, beaten
  • 1 teaspoon palm oil (optional)
  • Salt for taste
  • 1 fresh green chili, seeded and chopped
  • Oil for frying


  1. Peel and mash the plantains in a bowl. Add enough flour to bind stirring thoroughly.
  2. Add the onion, egg, palm oil if using, salt, and chili. Mix well and let stand for 20 minutes.
  3. Heat some oil in a frying pan. Spoon in teaspoonfuls of mixture and fry in batches for 3-4 minutes, until golden, turning once. Drain on paper towels and serve hot. Enjoy! πŸ™‚


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