Kakro (weanimix edition)



Call it better than grandmama’s kakro (well that’s according to my taste buds). I mostly make kakro using ordinary flour but I love it made with weanimix.  The weanimix I used consists of only roasted corn and groundnuts, no special ingredients and it is the star of today’s recipe. Plus the quantity used is just enough to bring the sweetness out of the plantain.20161129_094940

Preparation and cooking time: 30 minutes

Yields: 24


4 over ripe plantain (black one)

½ of medium size onion chopped

5 cloves

1-2 tablespoons chopped ginger

4 dried red pepper

½ cup weanimix

Oil for deep-frying


  1. Remove plantain peels, wash and cut into small sizes.
  2. Put chopped onion, cloves, ginger and pepper into a blender and blend till smooth.
  3. Add in plantain and blend together.
  4. Pour into a mixing bowl and add in the weanimix.
  5. Mix thoroughly till smooth.
  6. Heat oil, using a dinner spoon scope plantain mixture into oil, turning till its brown on either side.
  7. Transfer fried balls unto paper towel to drain excess oil.

* Mix the weanimix and plantain well so there are no lumps of weanimix.

*Due to varying sizes of plantain, I will suggest you fry a scoop of the mixture to check if its binds well together. If not add a spoonful of weanimix to the mixture before frying.

*You can also mash the plantain and skip the blender but no one has time these days ou know.

*Blended plantain and spices can be frozen. When ready, thaw in the fridge, add weanimix and fry.

*Serve hot or warm with groundnuts as a snack or bambara beans for a full meal. You can try it with this beansBeans stew, also fantastic!