👨‍🍳 Instrukcje

1. 1

   Peel the ripe plantains. Mash them thoroughly in a large bowl until a smooth paste forms. Using a food processor can make this easier if the plantains aren't extremely overripe.

   💡 Wskazówki profesjonalistów: Overripe plantains with black skin are ideal for sweetness and ease of mashing.
2. 2

   Add the finely chopped chiles, chopped scallions, salt, 1 teaspoon of red palm oil, and the beaten egg to the mashed plantains. Mix well to combine all ingredients.

3. 3

   Gradually add the self-rising flour to the plantain mixture, mixing until a thick batter forms. The consistency should be scoopable but not too runny.

   💡 Wskazówki profesjonalistów: If the batter is too thick, add a tablespoon of water; if too thin, add a bit more flour.
4. 4

   Heat enough oil for shallow frying in a large skillet over medium heat. Once the oil is hot, use a tablespoon to drop spoonfuls of batter into the skillet. Flatten each spoonful slightly with the back of the spoon to form small pancakes.

   💡 Wskazówki profesjonalistów: Maintain medium heat to ensure the pancakes cook through without burning.
5. 5

   Fry the tatale for about 4-5 minutes per side, or until golden brown and cooked through. Flip them carefully to ensure even cooking.

6. 6

   Remove the fried tatale from the skillet and drain them on paper towels. Serve hot.

   💡 Wskazówki profesjonalistów: Tatale can be served with various accompaniments like shito, avocado, or a side of beans.