THE AMAZING PLANTAIN BRIOCHE BREAD RECIPE

My intention was to make Tatale with my over ripened Plantain,however that didn’t excite me enough. I decided to bake Bread for my breakfast and on a whim decided to incorporate the mashed Plantain. The rest they say is history, however this history can be repeated in your Kitchen like NOW!

I’ll love to hear your feedback when you do try the recipe by leaving comments. To start you will need the following;

INGREDIENTS 

330g of Bread flour

7g of instant Yeast

1 levelled teaspoon of Salt

3 beaten Eggs

40ml of Extra Virgin Olive oil 

1 large mashed over ripened Plantain 

130ml of Milk

2 levelled tablespoon of light Brown Sugar

Half a teaspoon of Vanilla extract or grated Nutmeg 

30g of flour for dusting

TO SERVE

Best served with a scoop of the ever tasty Ndudu Black Chilli sauce (Shito).

Recipe link below 👇🏾

METHOD 

Watch how to prepare this incredible Plantain Brioche below;

Don’t forget to subscribe, try the recipe and share. All photos, recipes and videos are by the owner of this blog.

TATALE (PLANTAIN PANCAKES).

'Tatale' is a popular pancake made from overripened Plantain and spices  in Ghana. It's usually served with Bambara nuts or Beans and fried in Palm oil or Zomi. In my quest of recreating African recipes I incorporated the flavours of spices used for Kelewele (for a nostalgic kick) in creating a savoury, gluten free and equally healthy breakfast option.

Traditionally, Tatale is mixed with flour to bind the mixture, however I omitted the flour altogether. Add millet flour for a gluten free option. 

Frying the Tatale in Coconut oil introduces a different flavour to this recipe and a perfect choice for breakfast.

An upload earlier on my 

Instagram page received comments of anticipation, complements and a rather memorable one. 😂

'The little girl looked at my screen n asked "who is this Aunty Abigail"? I answered Fafa, she said I want to eat Fafa'.😳😂😂😘

Serves 4

Ingredients 

3 over ripened Plantain

1 egg yolk

1 finely diced green chilli

1 finely diced Banana shallots (your preferred onion)

30g of chopped green parts of Spring onions or Onion flowers.

10g of grated Ginger

10g of Lemon thyme ((Optional)

1 tablespoon of Coconut oil

3 tablespoons of honey.

Kelewele spice mix

1 teaspoon of All spice berries (Pimento all spice) Available in most supermarkets or specialists shops

Half a teaspoon of cloves

1 teaspoon of Aniseed (Sukoni)

Method  

Kelewele spice mix

Using a coffee grinder, add the Pimento All spice, Cloves and Aniseed and grind to a smooth powder. 

Peel the Plantain and place the soft mixture into a bowl 

Add the onions, a teaspoon of the spice mix, egg yolk, Ginger, Chillies , Salt and Thyme (as shown below).

 

Mash and mix everything together as shown below

 

Melt the Coconut oil in a frying pan on a low heat

Scoop a tablespoonfull of the mixture into the frying pan. Using the back of the spoon, spread the mixture as shown above. Fry gently for 3 minutes on each side.

 

Drizzle the pancake with honey and sprinkle with Onion flowers or Spring Onions. 

Enjoy!

All recipes and photos are by the owner of this blog. 

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Ndudu_by_Fafa for up to date information.

PLANTAIN & SUYA CRUMBLE

In the coming weeks, find inspiring Christmas recipes on my blog with the 'Ndudu twist'. 

Ingredients are carefully selected to ensure they're readily available to everyone and alternatives are offered. 

Let's start with this easy but equally impressive nibble. 

Thinking about ways to incorporate similar but unusual flavours to traditional recipes enabled me to create this recipe. 

This recipe is inspired by 'Kelewele' (a spicy fried, cubed ripened Plantain) which is a popular street food in Ghana. 

Click here for the Kelewele recipe. 

KELEWELE

Kelewele is served with peanuts , hence the idea of making a Suya crumble(made from peanuts and African spices) to accompany the Plantain would be a match made in heaven. 

Enjoy this nutty, sweet, spicy snack and don't forget to comment and leave a feedback.  

Ingredients: 

2 large ripened , peeled Plantain cut in half and into long strips. 

100ml of Coconut oil

Herby Suya mix

15g of finely chopped fresh Oregano or your favourite herb. 

30g of finely diced spring onions 

10g of finely diced fresh Parsley 

50g of Suya mix

20g of crushed roasted peanuts

Salt and pepper to taste 

Alternatives;

 Mint, Lemon rind, Coriander or Basil

Method;

Add the Coconut oil to a frying pan, place on a medium heat for 3-4 minutes. 

Add the Plantain strips, fry for 2 minutes on each side and set aside.

Mix all the Suya ingredients (to create a herby Suya mix) together into a crumble texture and set aside.  

Toss the hot Plantain in the Suya mix and serve immediately. 

Perfect with Apple juice, Palm wine or Cider. 

All photos and recipes are by the owner of this blog. 

Recipe for 'Kelewele' (Spiced cubed ripened Plantain)

'Kelewele' (cubed and spiced ripened Plantain) is a famous street food in Ghana. Interestingly it's available in the evenings and by 6pm there are long queues for this Ghanaian delicacy. Paying homage to all the 'Kelewele' sellers in Ghana, here is a simple and quick to follow recipe. 

Serves 6

Ingredients

4 Ripened plantains cut in cubes

1 teaspoon of all spice mix

Half a teaspoon of powdered red chilli

1 teaspoon of grated ginger

1 tablespoon of finely diced onion

Half a teaspoon of oregano (Optional)

1 litre of vegetable oil. 

Method

In a bowl add the spice mix, powdered chilli, ginger, onion and (optional) oregano.

Add the diced Plantain and mix well. 

Place a saucepan with the vegetable oil on a medium heat till it's hot or reaches 190*c

Add the spiced Plantain and fry till it's golden which should take about 4 minutes.

Using a slotted spoon, remove the golden and caramelised looking Plantain to a clean kitchen napkin to blot the excess oil.

Serve warm and enjoy with a Chilled bottle of beer (Club, Guilder or Star beer) or better still a chilled calabash full of fresh Palm wine. 

Recipe for Plantain chips

Plantain is a staple in most African and Caribbean dishes. This recipe is a favourite of most and it's always served at most events. 

For this recipe you require an un-ripened Plantain which helps give the chips it crunch.

Serves 6

Ingredients

4 un-ripened Plantain

1 litre of Vegetable for for deep frying

A Potato peeler

Salt and Pepper to taste

Method

Remove the fruit and discard the skin

Using the potato peeler slice the fruit into long strips as shown below

Place a saucepan or a wok on a high heat till it's hot but not smoking

Test the temperature of the oil by placing a strip of Plantain to the oil. If it sizzles you have the perfect temperature. 

Place the individual strips carefully to the oil, making sure you don't splash any hot oil. 

Using a slotted spoon, feel for the crispness (which should take about a minute) of the Plantain. If it's crispy remove and place them on a kitchen towel to absorb any excess oil. 

Follow the above method till you fry all the strips. 

Sprinkle with salt or pepper and serve. Best served with plain roasted peanuts.