Easy Sweet PLANTAIN FRITTERS Recipe / Kaaklo, Kaklo, Akrakro/ Ndudu

Hello again and welcome to Ndudubai Fafa. Welcome again to my Creative African Cooking channel, Ndudubai Fafa. My name is Fafa Gilbert and I am the chef behind Ndudubai Fafa. If this is your first time, you're welcome. And today on the menu, I do have something exciting. I do have kakro. Kakro is quite tongue-twisting. Basically, it's actually plantain fritters that are a little bit on the spicy side. And I hope you do enjoy this episode. And if you do, please do not forget to click that subscribe button now. Thank you. So let's start cooking. So I'll be using two overripened plantains today to make this recipe. Now, plantain can be enjoyed at any stage, whether it's actually green in colour, which isn't ripened. It has that taste of a potato and it's best used for like plantain chips or fufu, which we also use, which is also incredible. As you can see here, I've actually made some plantain chip salad with some halloumi, which is just delicious. And then when it ripens, it turns yellow. It comes a little bit sweeter. It's best to boil. You can roast it. You can steam it. And we use it for things like kilo wale. We fry it and we have it with beans. As if you look at my red red recipe, you'd see that representing. And the plantain takes a darker skin when it's sweeter and overripened. So the pulp is a little bit mashy and softer and sweeter and the outer layer is darker. And this can also be used for various recipes. And I've also used overripened plantain to make plantain sponge cake. I've also used it to make a passion fruit and plantain sorbet. It's incredible. But for today, we're Peel the skin off your plantain to reveal those beautiful soft pulp, which we are going to be mashing and transfer this to your earthenware pot or into a glass bowl. Then again, you can place it in any bowl that you have access to. Don't have to specifically place it in a glass bowl. Anyway, moving on to the spices. For our So I've blended everything together and I'm just adding it to my plantain. I mean, alternatively, you know, you can try and blend in the earthenware pot, but it will be difficult. So this is the easiest way that I find and add a little bit of salt to taste. And then I'm going to be mashing everything together. Now you don't want to mash this to a very smooth sort of consistency. You want it a little bit on the rough side. So it's almost like I'm crushing and just playing with it, as you can see. And I think at this moment, it's just perfect. Now, don't forget that you can find the transcript for this recipe on my blog, fafagilbert.com. Now, you would have noticed that I omitted the chilies earlier, but this is what I like to do with the chilies. I like to dice the chilies and add it to the mixture. Thing is, it adds that little color, which I do like, but I also like biting into that fresh chili thing into it as well. And that's just great. Now this is optional, me adding the spring onions, yet again, it's optional. It's just because I like that whole crunchy thing to bite on and to the onion and everything. So yeah, you don't necessarily need to actually add your spring onions. With the chili, you have the option as well to blend it with the spices if you wish, not a problem, but I'm just showing how I like it and how I make it. At this stage, mix everything together until it's well combined. Now, this is a gluten-free dish depending on the type of flour you use to actually bind this. I'll be using Tom Brown, which is actually made of maize. So it's maize that's actually roasted and then milled. Now, if you do use your normal flour, which you can, then of course that's not going to be gluten-free, but you do have the choice of either adding your roasted corn flour or your normal flour. Now, I remember the first time I actually added some eggs to my kakoro and my mom was like, what are you doing? And I was like, but mom, I like that. I like the egg in it. I find it makes it fluffy and I just like that additional protein. Now, if you are making obviously a vegetarian version, you don't need to actually add the egg. You can omit that. So to this mixture, I've actually added a tablespoon full of my roasted corn flour, which is the Tom Brown. And I'm just adding the rest of my herbs because I'm actually doing a creative one here. You know, it's, it's what I like. I like the basic one. Absolutely. Where, you know, there's none of this shenanigans going on, but Hey, it's Ndudubai for the channel. It's creative cooking. It's yeah, it's me. Anyway, so just place your oil on a medium heat for five minutes and you will get the perfect temperature and you maintain that medium heat. And all you'd now then do is just scoop a tablespoon full of the mixture into the oil. Now, please take all necessary precautions when you're dealing with hot oil and fire just to prevent any burns or anything, because it's not really nice to actually be burned. I've got lots of scars for that. Anyway, so I'm going to be frying this for about four minutes. So it's like two minutes on each side because I'm only, the quantity that I'm using is only just the one tablespoon full. So it does cook quickly and yeah, I'm just going to just watch this cook. I hope you're enjoying this so far. Now, if you are enjoying what you're seeing, please don't forget to like the video. Don't forget to share it with your family and friends. And most importantly, don't forget to click that subscribe button. Also, if you want to be notified each time I actually upload a video, click that bell button next to the subscribe button. And yes, we are ready to go. So yes, I think this actually looks good and golden almost. Now, yeah, Bambara beans, Bambara nuts. You know what? I had some and then I gave it to a friend and now I have none and I wish I could actually, you know, cook some Bambara beans to go with this. But anyway, it doesn't matter. I'm just going to have this for my breakfast because it's exactly what I wanted today. So it's exactly what I'm doing. Once you've achieved that perfect golden colour, remove your cakro into a sieve to strain any excess oil and serve your cakro immediately. You can serve this with the Bambara beans. You can have it on its own, which is exactly what I did. I just added my little je ne sais quoi again. I'm just adding the slivers of chilies and some coriander. I mean, traditionally, you know, we don't add any of these things, but this is just me doing my own dinner game like I always like doing. Ladies and gentlemen, here you have your cakro. Yes, your spicy plantain fritters. So if you've enjoyed the recipe today, do not forget to click that subscribe button, show me some love, leave a comment, like it, try the recipe and I'd love your feedback. Now find more inspiring recipes on my blog nduhduhbyfafa.blogspot.com and find the transcript for this recipe, list of ingredients and the measurements at fafagilbert.com. I'm also on Facebook, Twitter and Instagram as nduhduhbyfafa. Do stop by and say hi. Until next time, thank you very much for watching. Bye.