Wash and clean plantains and cut up into a food processor.
In another food processor or blender, blend the onions, spring onions, pepper and ginger
Add this spice blend to the plantains and blend all together until semismooth or smooth if preferred.
Pour into a bowl, add in AVK 7 spice blend, salt and palm oil. Mix well until well incorporated.
Now add in the flour. My tip here on how much flour you use depends on how ripe your plantains are. My general rule of thumb is to use 1 tbsp of flour for every 3 over ripe plantains. I'll recommend adding enough flour and then frying a test batch of the tatale to check the texture before adding any more flour. The desired texture is soft and light.
Heat up the fryer as per manufacturers instructions. Lightly spray the fryer pan with some oil and add scoops of the plantain batter to the pan. Fry on the cake function for 20 minutes, turning the tatale half way through the cooking time.
Tatale is done when cooked through and browned on the edges.
Serve warm with some beans stew or bambara nuts stew.
