Wednesday, October 19, 2011

Africa: Plantain Bell Pepper Pancakes with Senegalese Olive & Onion Sauce

Yet another recipe from West Africa for this month's Cook Around the Globe. I decided on another plantain dish. As I have said before, I am not crazy about them but HubbyGrouch likes plantains a lot. According to the recipe, the pancakes are eaten not only in West Africa but in other parts too. I thought they needed something to go with and found this flavorful sauce from Senegal. This sauce is usually served over rice with grilled meat or chicken. It was an excellent match for the pancakes. HubbyGrouch and even LittleGrouch loved this dish. So, a very successful dinner.


1 ripe plantain, peeled and cut into chunks
2 tbsp milk
1 onion, halved
1 red bell pepper, cut into chunks
2 eggs
75 g plain yogurt
cayenne pepper
75 g cornmeal

250 g onion, halved and thinly sliced
125 g stuffed green olives, quartered
100 ml white wine vinegar
2-3 tbsp olive oil
125 g mustard
salt and pepper
cayenne pepper
1 tsp bouillon powder (or cube)

oil for frying

For the sauce, place all ingredients in a small pot. Cover, bring to a boil, reduce heat and simmer for 1 1/2 to 2 hours, stirring occasionally. If the sauce gets too thick, add a little water. For the pancakes, cut one half of the onion into chunks. Place plantain, milk, onion chunks, and bell pepper in a food processor or mixer. Puree finely. Mince the second half of the onion. Stir onion and remaining ingredients into puree. Heat 1-2 tsp oil in a large skillet over medium heat. Pour spoonfuls of batter into skillet and flatten. Cook for 2-4 minutes until nicely browned, then carefully flip over and cook for another 1-2 minutes. Serve pancakes with onion sauce.


  1. I'm dying to experiment with plantains in my cooking, but am having a hard time getting my hands on them. The recipe is failed away for use, though!

  2. I love plantains and these pancakes look really delicious!

  3. What a great recipe for plantains! Love the sauce as well.