Baked Plantain Load Recipe - Cooking Index
Baked Plantain Load Recipe - Cooking Index
| 3 | Ripe plantains (large) | |
| 2 teaspoons | 10ml | Chili sambal - fresh |
| 1 cup | 160g / 5.6oz | Rice flour |
| 2 fl ozs | 56ml | Corn oil |
| 2 teaspoons | 10ml | Turmeric powder |
| 1 | Salt - to taste |
Peel the plantains, cut them into small chunks & put into a large deep mixing bowel. Mash into a thick paste with your fingers or an electric blender. If using a blender, you may need to add 30-60 ml of water for smoother blending.
Add the chilli sambal, rice flour, salt and mix well. Gently heat the corn oil in a frying pan and add the turmeric. Stir well, remove from the heat and blend into the plantain mixture which should be thick yet soft enough to pour. If it is too soft, add small amounts of rice flour or if too stiff, add small amounts of water until it reached the described consistency.
Grease a loaf tin, and pour plantain mixture into it. Bake in the oven on medium to low heat at 150-180C for 1 hr. or until cooked and firm. When cooked, remove from the oven and allow to stand for approximately 5-10 minutes before turning it out on a wire rack. Slice and serve with salted peanuts or as an accompaniment to spicy dishes.
Source:
Elizabeth Powell
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