Tatale and plantain snacks

What tatale actually is

Tatale is a soft, spiced pancake made from plantain that has gone well past yellow — the black-skinned, almost jammy fruit most kitchens would throw out. That over-ripeness is the whole point. The plantain is mashed smooth, loosened with a little maize or wheat flour, then seasoned with grated onion, fresh ginger and dried chilli, sometimes a pinch of salt.

Spoonfuls of the batter go into hot oil in small rounds and fry until the edges crisp while the middle stays tender. One bite gives you three things at once: sweetness from the plantain, gentle heat from the pepper, and a savoury lift from the onion. It is Ga and Ewe home cooking at heart, the kind of dish that appears when three sad plantains are sitting on the counter and nobody wants to waste them. If you have read our Ghanaian food guide, tatale is the snack that surprises most first-timers.

Kaklo, kelewele and the rest of the family

Tatale has relatives. Kaklo uses the same over-ripe plantain and similar seasoning, but the batter is stiffer and deep-fried into firm little balls rather than flat rounds. It keeps its shape, travels well and turns up in lunch packs and at market stalls.

Kelewele is the one most visitors fall for. Ripe plantain is cut into cubes, tossed with ginger, chilli, a whisper of nutmeg or clove and salt, then fried until the edges caramelise. It is sold in the evenings, often with a scoop of roasted groundnuts, and it is genuinely addictive.

Then there are plantain chips, sliced wafer-thin from unripe green plantain and fried crisp and salty — the bagged snack you will see at every lorry station and petrol stop. Our Ghana street food guide covers more of these roadside staples.

How they are made and what to expect

The ripeness of the plantain decides everything. Very ripe and soft makes tatale and kaklo, sweet and pepper-warm. Just-ripe and firm makes kelewele, where the sugars caramelise but the cube still holds. Green and hard makes the crisp chips. Same fruit, three different results.

Tatale and kaklo are usually eaten with a bean stew — aboboi, a bambara bean dish, is the classic partner — which balances the sweetness with something earthy and filling. Kelewele stands alone as a snack, or sits alongside rice and stew. None of it is fiery by default, but sellers vary, so ask if you are heat-shy. As a Kasoa-based team who arrange these trips every week, we always tell guests to try tatale with beans at least once; it is a proper meal, not just a nibble.

Where to try plantain snacks

Markets are the obvious start. Around the food stalls at Makola in central Accra you will find kelewele and chips within a few steps, and the sellers fry through the day. Chop bars across the city serve tatale and kaklo with beans at lunchtime, and evening kelewele stalls set up on busy corners once the sun drops.

You do not need a formal restaurant for any of this, though a few sit-down spots do tidy versions — see our best restaurants in Accra guide. If you are heading to the coast, kelewele sellers work the crowds near Ghana's beaches in the evenings too.

Eating well, and eating safely

Fried plantain snacks are among the safer street foods for visitors, because the oil is hot and the food is cooked to order. A few sensible habits help: pick a busy stall with quick turnover, choose items that are fried fresh in front of you rather than sitting cold, and eat them while they are still warm. Carry hand sanitiser, since you will be eating with your fingers.

If your stomach is sensitive on the first few days, ease in and stick to freshly fried, hot items. For general advice on eating and drinking well here, our street food guide is worth a read. And if you fall for the chips, they make a light, sturdy souvenir — our what to buy in Ghana guide has more ideas.

Turn it into a proper food day

Plantain snacks are best strung together across a day: kelewele in the evening, tatale with beans at lunch, a bag of chips for the road between sites. That is easy to do with a driver-guide who knows which stalls are worth stopping for and can park while you eat. We run these outings from Kasoa in air-conditioned cars and minibuses, with a guide who handles the ordering and the directions so you can just taste.

Tell us your dates, your group size and whether you want a food-focused day or a mix, and we will put together a tailored plan. Message us on WhatsApp or through the site. Plan my trip and we will do the rest — you bring the appetite. For ideas on where to base yourself, see things to do in Accra.

Questions people ask