I have an insatiable love for plantain that cannot be explained. During my meat free period during lent it saved me, as Ghanaian dishes use plantain as the main part of the meal, and can easily be eaten without meat.
Pan roasted peanuts are usually served with Kelewele (spicy fried plantain), but on a pleasant afternoon I decided to have an assorted trio of crushed nuts to accompany my Tatelé (salted plantain). I used peanuts (groundnut as it is called in Ghana), Cashew nuts and hazelnuts which all partner well with the sweetness of the plantain.
Although I devoured mine as a snack in the afternoon, this is still a great eat at any time of the day or can be introduced as a starter during a dinner course.
Tatelé & Pan Roasted Nuts Recipe
3 teaspoon of water
1 teaspoon of salt
Oil for deep frying
Trio Pan Roasted Nuts
1 tables spoon Hazelnuts
1 tables spoon Cashew nuts
1 tables spoon Peanuts
Salt to taste (I used ½ teaspoon as my nuts were unsalted)
Pinch of chili flakes (optional)
Prep time: 15 mins Cooking Time: 20 mins Serves: 2-3
- Remove the skin of the plantain and cut into flat pieces (similar to how you would slice a banana).
- Place the plantain into a bowl and add the water and salt. Mix/toss (make sure you taste to see if salt is enough)
- Heat the oil on medium heat in a deep pan or fryer.
- Meanwhile crush the nuts using a pestle and mortar.
- Test the temperature of the oil by placing a small piece of plantain in the oil. If it bubbles and floats to the top the oil is hot enough for frying. Go ahead and place the remaining plantain into the fryer, frying until golden brown. Take the plantain out and allow it to rest on kitchen paper towel to help drain the oil.
- Heat the sauce pan on low-medium heat and when the pan is hot add the nuts, chili flakes (if using) and salt, roasting for 3-4 mins. Make sure you stir the nuts to prevent burning. You should smell the aroma of roasted nuts to know it’s ready.
- Remove the paper towel from the plantain and serve with the nuts.
Enjoy and feel free to share the recipe and comment below!