How To Prepare Kakro
Kakro (or kaklo) is a delicious traditional Ghanaian snack made from very ripe plantain fritters. Originally, krakro are also made using mashed ripe plantains and unfermented corn/maize dough instead of normal flour.
Plantain recipes are quite common around the world and especially in the African cuisine. The largest consumers of plantains are Africans, South East Asians and Latin Americans. Both raw and ripe plantains are used in cooking.
Plantains are either grilled, boiled, baked, steamed or fried depending on which African region the recipe is from.
Kaklo can be served with roasted groundnuts, cooked beans or can be eaten with a sauce or rice. Krakro can be served along with a spicy black-eyed bean stew, red red and palm oil
RECIPE INGREDIENTS
3 overly riped plantains
1/4 cup all-purpose flour
1 small onion
1 tablespoon chopped fresh ginger
1 teaspoon salt
1 teaspoon fresh or powdered pepper
Vegetable oil
DIRECTIONS ON HOW TO PREPARE KAKRO
Cut the ends of the plantains and peel. Place them in a bowl.
Mash them with a fork or if using asanka, grind it until obtaining a smooth-like lumpy mixture.
Blend the onion, ginger, salt, pepper with little water. Mix blended ingredients well with lumpy plantain using a spatula.
Add the flour and mix well.
In a deep pot, heat a large volume of oil over medium heat.
Using a spoon, take some of the dough and dip in hot oil.
Fry on both sides until golden brown.
Drain excess oil in kakro on a sheet of paper towel.
Serve hot with groundnuts
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How To Prepare Kakro
Ingredients
- 3 overly riped plantains
- 1/4 cup all-purpose flour
- 1 small onion
- 1 tablespoon chopped fresh ginger
- 1 teaspoon salt
- 1 teaspoon fresh or powdered pepper
- Vegetable oil
Instructions
- Cut the ends of the plantains and peel. Place them in a bowl.
- Mash them with a fork or if using asanka, grind it until obtaining a smooth-like lumpy mixture.
- Blend the onion, ginger, salt, pepper with little water. Mix blended ingredients well with lumpy plantain using a spatula.
- Add the flour and mix well.
- In a deep pot, heat a large volume of oil over medium heat.
- Using a spoon, take some of the dough and dip in hot oil.
- Fry on both sides until golden brown.
- Drain excess oil in kakro on a sheet of paper towel.
- Serve hot with groundnuts