Don't let the black peel fool you overripe plantains should not be wasted. Ever! Overripe plantains are used to make Kaaklo/ Kaakro/Akrakro/Kaklo, a sweet, fried Ghanaian specialty. It can be eaten on its own, more commonly eaten with Bambara beans but also very delicious with hot red pepper.
If you have seen my Ofam recipe and video then Kaaklo is basically its sibling. The base ingredients are the same but the methods are slightly different. Another similar food is Tatale which is basically Kaklo but made much flatter to look like a pancake.
Kaaklo goes well with Bambara beans but also with beans stew. Check out a beans stew version made with coconut oil.
Ingredients
- overripe plantains - these will have black peels and are sweetest at this stage.
- ginger & onions - these ingredients are very crucial important for Kaaklo
- hot pepper - this is optional but I personally think it should be in there every time. You can use whatever hot pepper or chili is available to you - scotch bonnet, pettie belle, habanero, etc.
- flour - this is needed so that the Kaaklo mixture can hold before it is fried. Use minimally.
Instructions
Wash and peel the plantains into a bowl.
Using a blender, and earthenware bowl or your hands, mash the plantains until smooth.
You do not need an overly smooth consistency.
Add ginger, onions, salt and pepper to the mixture.
Add salt to taste.
Add flour and mix.
Using a spoon, scoop some of the mixture into a pan with oil over medium heat.
Fry the kaklo making sure to turn over as you do.
Fry until brown and cooked.
Substitutions & Variations
- Corn flour - you can replace wheat flour with corn flour. The corn flour can either be regular corn flour or roasted corn flour.
- Palm oil - Kaaklo can also be deep fried in palm oil instead of vegetable oil.
- Grains of Selim - you can add this spice to the Kaaklo mixture as well. Use sparingly.
- Tatale - this is basically just a flatter version of Kaaklo and the batter is a bit looser than the Kaaklo batter. Tatale is also sometimes fried in palm oil instead of vegetable oil.
Storage
- The fried Kaaklo can be stored in the freezer for up to 3 months without issue. Once defrosted heat them slowly in an oven or in the microwave.
- If you do want to store the raw and mashed plantains in the freezer, note that defrosting makes the mash soggy so I would not recommend it. However, if you have a bunch of overripe plantains that you have mashed but are unwilling to fry but want to freeze, drain them in a sieve once defrosted before proceeding.
Tip
- Keep the flour as minimal as you can without compromising the integrity of the Kaaklo. Too much flour creates a pasty texture. Too little flour and the kaklo begins to spread in the pan and doesn't keep its form.
- The riper the plantain is, the softer it is, and the more flour you will need to bring the mixture together. However, if the plantains are ripe but not very soft, the mashed texture will be different compared to an overripe plantain.
FAQ
Kaaklo is typically deep-fried. Using a spoon or your hand, scoop some of the batter into the hot oil. Make sure to turn to ensure that the Kaaklo browns evenly. If the oil is too hot the Kaaklo will cook on the outside and will be raw inside.
To make Kaaklo you will need overripe plantains, ginger, onions, salt, and either flour, corn flour, or roasted corn flour.
Related recipes
Looking for other recipes like this? Try these:
Kaklo
Ingredients
- 4 overripe plantains
- 1 tablespoon ginger blended
- 2 tablespoons onion blended
- 1 teaspoon hot pepper blended, optional
- salt to taste
- 40 grams flour
- vegetable oil for deep frying
Instructions
- Wash the plantains and remove the peel.
- Using a blender, an earthenware bowl, or your hands, mash the plantains. See note 1.
- Add ginger, onions, pepper, and salt and mix thoroughly.
- Add flour and mix. See note 2.
- Heat a pan with vegetable oil over medium heat.
- Using a deep set spoon, scoop the mixture into the oil. Repeat until the pan is full but not overcrowded.
- Fry for about 5-7 minutes making sure to turn a couple of times.
- Once brown and cooked drain on a paper towel. Serve warm.
Video
Notes
- If the plantains are very ripe and soft, you can get away with using your hands to mash them. You do not need the mashed plantains to be completely smooth - small lumps are fine. You can also use a blender or food processor if you do not have an earthenware or mashing bowl.
- Add just enough flour to bring the mixture together. Depending on how ripe your plantains are, you may need more or less flour and therefore add the flour in bits. When in doubt, fry a small batch and see how it turns out.
Tea says
I'm proud to say I made this :). I was planning to make your kelewele recipe, but my plantains got away from me, so something mashed was in order.
This was definitely exotic for this European's palate :), but I'm glad I made it. The combination of very sweet and very savory was throwing me off a bit. I felt like someone put onions in my donuts! 🙂 But as I was trying to decide whether I like it or not, I was munching on one after the other, and ended up eating a whole plateful! I think the fried quality makes them a bit addictive.
Also, I think I might have overdone it with the flour. I added your recommended amount, and thought "This can't possibly be it!" and kept adding more, thinking to myself "I have to tell her we first-timers would appreciate a picture of the final batter". And then when I was done, I saw "Oh... She put up a video.. (facepalm)". So I think mine were a bit pasty, as you warn, but that didn't bother me at all :).
Thanks for the recipe! It made my day different and special to make something authentically Ghanaian!
Edinam says
I am glad you end up making this and actually liking I! 🙂 When it comes to the sweet and savoury bit, I wouldn't focus too much on the combination - I am not sure where in Europe you're from but think about this - a grilled sausage + ketchup + a side of potato salad. The entire meal is really a mix of sweet and savoury but sometimes the mind plays tricks on us.If you should make these again, if you are unsure of the flour, test fry a spoonful and check whether you like the texture. You can then add more flour in bits until you are happy with the texture. Looking forward to seeing what you'll try next.