Inspired by Ghanaian Tatale (gluten-free plantain pancakes), these are made with two types of flour to produce a dough which can be rolled out. I used cookie cutters to form small round shapes.
Alternatively, line muffin tins with the dough to create ‘plantain cups’, as my children call them. bake for about 5 minutes in a pre-heated oven at 200OC/392OF/Gas Mark 6 until lightly golden. Fill the ‘cups’ with agwa or stir-fried prawns for a simple starter or canapé. I also make a gluten-free fried version of plantain cups, which I will share another day.
Each time, I make these, I remember my Cousin, Ed – he was one of my early tasters and I love this series of photos of him eating these for brunch.
- 1 over-ripe plantain, about 200g, lightly mashed with a fork
- 50g plantain flour
- 200g plain flour
- 50ml vegetable oil
- Up to 40ml of water
- 2 tablespoons finely chopped onion
- ½ Scotch Bonnet, finely chopped (optional)
- Juice of ½ lemon
- Salt & freshly ground black pepper to taste
- Put all the ingredients in a food mixer with the exception of the water and slowly mix together. Add the water a little at a time to form a fairly stiff dough. Knead until the dough is smooth and soft.
- Cover the bowl with some cling film and leave to rest for at least an hour in a cool place or the refrigerator. The dough will freeze well, but be sure to defrost it before using.
- When you are ready to make them, divide the dough into small balls and roll between your palms until smooth. Lightly coat each ball with plain flour (to prevent it sticking on your work surface. Flatten the dough ball, and roll out with circular motions, using extra flour if necessary. Alternatively, you could roll out large pieces and use a pastry cutter to form small round shapes for canapés.
- Lightly oil a griddle or frying pan, heat on a medium flame and fry each chapati for a few minutes on either side, until golden brown. Continue the process until all the dough is cooked.
- Serve with bean casserole and/or a tomato sauce. They are also delicious served on their own, or with a simple tomato and onion relish.
- Substitute 50g of the plain flour with yellow cornmeal
- Add 2 tablespoons of ground crayfish
- ½ tablespoon of finely chopped ginger will provide additional zing