This typically Ghanaian pancake is substantial enough by itself, but is also a hit served with bean stew or as part of a brunch spread
It’s January 2020, and I have just visited Paapa’s house in Kumasi, Ghana, where some plantains have just been cut down from our tree. I am looking for a name for a new Pan-African concept that I’ve been developing on Post-it notes and in my head, and I don’t really know anything other than the fact that I want the name to align with my favourite ingredient, the plantain, because I find it synonymous with the black experience back home and in the diaspora generally. Those plantains are later served to us as tatale, or plantain pancakes. The rest, as they say, is history …
Akwasi Brenya-Mensa is chef/patron of Tatale, a contemporary Pan-African dining concept.
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