I grew to love plantains in Ghana, and am especially partial to them when they are ripe (yellow) or over-ripe (black and yellow and squishy). One of my favorite ways to prepare them is as a simple savory pancake (no syrup, please). It is customarily eaten with boiled bambara groundnuts, which also grow in the northern regions of Ghana.
The first challenge is to procure ripe-to-overripe plantains. In some parts of North America one must buy green (unripe) plantains and let them ripen at home. As a rule, buy twice as many plantains as required, two or three weeks before they are needed.
Tatale is classically eaten with Stewed Bambara Beans (Aboboe) or Bean Stew (Red-Red). When bambara beans/groundnuts are unavailable, an acceptable substitute is garbanzo beans (chickpeas). Peanuts have supplanted bambara beans/groundnuts in much of West Africa. Fresh boiled peanuts could also be used as could roasted unsalted peanuts.
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