How to make aakro/Kaaklo?

Kaakro is a Ghanaian dish made from over ripen plantains mashed and spiced with ginger, onions, cloves, chili and local spices. It's a great way to use your overripe plantains. Kaakro is generally served with some beans sauce, either blackeye beans stew or bambara nuts stew. It's quite a filling meal so that it's normally eaten for brunch or lunch.

INGREDIENTS:

3 Ripe Plantain (over-ripened)

1/2 Medium Size Onion

Tiny bit of Scotch Bonnet Pepper (to your preference )

Tiny bit of Red Pepper (possibly banana or birds eye candy )

1/2 - 1 Tbsp of plain yoghurt

1 Tbsp Smoked Shrimp (Optional)

1 Hwentia**

Oil (preferably palm oil) for deep frying

NOTE: ** Instead, use 1/2 Tsp Aftrad Village Kitchen 7 Spice Blend.

Locate the how-to video on the Youtube Channel here.

METHOD:

Grind the ginger, onion & peppers with a food processor, blender, or the standard earthenware & mortar, Asanka. Grind to a smooth paste.

Now grind at the tsp & hentai or 7 Spice Blend if using rather than the other spices, add the smoked shrimps (if using, it is encouraged to provide a lovely taste).

Peel the plantains cut up into pieces and grind into the onion mix. Ideally, you want a lumpy thick mixture. If using a blender, then you might get a rather smooth runny mix that may require a bit be more of flour for a milder kaakro.

Once all the plantains are grounded, add in the flour and mix well. The amount of flour required for a marginally firm kaakro depends on how best to ripen the plantains are. For quite a soft over ripen plantain, add a little extra flour. Work the mix by adding 1/2 Tbsp of flour at a time.

Heat the oil in a deep skillet. After the oil is very hot, then spoon the Kaakro mixture into the oil, about 1 heaped table spoon for one.

Let it fry until golden brown on one side and then flip it over. After the kaakro is cooked it's going to rise until the surface and it is easier to turn. You may want to reduce your heat to medium so it cooks through without burning.

Remove cooked kaakro and set onto a kitchen towel to drain the majority of the oil.

Serve the kaakro using blackeye beans stew or Bambara nuts sauce.

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