So, today I decided to feed my toddler butternut squash for lunch. Why I ever thought this would be a good idea, I just do not know. I suppose it was there and it used to be her favourite weaning food (note: WEANING food! She is well passed this stage). In any case, an idea popped into my head and a quick phone call to Mama sorted me out with what I needed.
Now this dish is inspired by the original Ghanaian recipe for Tatale, otherwise known as fried plantain cakes or, as I would describe them, plantain fritters. The steps are not the same, you do not cook the plantain in the original recipe.
Simple ingredient list:
1 butternut squash (sweet is nice, add a teaspoon of sugar if not sweet)
1/2 onion (most people use much more like a whole one, but my preference)
an inch of fresh ginger (or 1 teaspoon of the jar version)
1 teaspoon of dried chillies (hold from mixing until you have fried enough fritters for toddlers)
salt to taste (I add the salt when boiling)
Now to your disgracefully toddler-failed mashed butternut squash, add finely chopped onion and about a heaped teaspoon of chopped ginger (fresh is best, but I had the jar which was fine). You might want to blend the onion and ginger in a blender.
You will also need a teaspoon of dried chillies, but hold until you have fried enough for your little ones as they might not appreciate the heat. Mix the ingredients, it really is very simple. If the batter looks a bit runny, as squash can be really soggy, just add a bit more flour.
Now heat up a little oil in a non stick pan (pay no attention to the amount of oil I used, I found this way too much and reduced it right down after the first batch). Fry for 2 to 3 minutes each side or until that lovely golden brown colour. Carefully flip and press down on the other side and voila, you have got some wonderful squash fritters.
They went down a treat with the little darling!!!!!!!!!