Klaklo is a favorite in our family. As soon as it is ready, the entire family rushes to the table, eager to chow down. Klaklo is a warm and delicious treat originating from Côte d’Ivoire. It’s perfect for a buffet table on a cold day.
Editors Note: This recipe is the ideal solution for over-ripe plantains. If your plantains get too black and squishy to fry, whip up a batch of klaklo.
Country of Origin: Ivory Coast (Côte d’Ivoire)
- 1 1/2 medium-sized onions
- 9 very ripe plantains (skins should be black, interior ought to be squishy — but not fermented)
- 3 tsp salt
- 3 tsp red pepper flakes
- 1 1/2 cups rice flour
- 1 1/2 cup vegetable oil for frying
- Put the onions into a food processor and pulse until thoroughly minced.
- Add the plantains and pulse them three or four times.
- Combine red pepper flakes, salt and rice flour in a small bowl.
- Add flour mixture into food processor in 3-4 batches, pulsing in between. Mixture should be well combined, but there should still be some plantain lumps in the batter. It is not a puree.
- Heat the oil in a deep skillet. (Cast iron works well because it heats very evenly and retains its heat nicely.)
- Using two soup spoons, shape the mixture into little dumplings (about the size of a meatball) and slide into the hot oil. Be sure to leave plenty of space around the klaklo, so that it will cook properly.
- When the first side is browned, flip the klaklo over and continue cooking until the second side is also a golden brown.
- Remove klaklo from hot oil with a slotted spoon and drain well over paper towels.
- Serve with Ivorian tomato sauce or hot pepper sauce.