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Baked Plantain Load

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Recipe

 

Yield

4 servings

Prep

30 min

Cook

60 min

Ready

90 min
Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Sugar-Free, Sodium-Free, Low Sodium

Ingredients

Amount Measure Ingredient Features
3 large plantains
very ripe
*
2 teaspoons chilli sambal
fresh
*
1 cup rice flour
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60 ml corn oil
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2 teaspoons turmeric
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1 x salt
to taste
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Ingredients

Amount Measure Ingredient Features
3 large plantains
very ripe
*
1E+1 ml chilli sambal
fresh
*
237 ml rice flour
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6E+1 ml corn oil
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1E+1 ml turmeric
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1 x salt
to taste
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Directions

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 clender. If using a blender, you may need to add 30 to 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 thinck 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 th described consistency.

Grease a loaf tin, and pour plantain mixture into it. Bake in teh overn 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 to 10 minutes before turning it out on a wire rack. Slice and serve with salted peanuts or as an accompaniment to spicy dishes.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 41g (1.4 oz)
Amount per Serving
Calories 1484% from fat
 % Daily Value *
Total Fat 1g 1%
Saturated Fat 0g 1%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 0mg 0%
Total Carbohydrate 11g 11%
Dietary Fiber 1g 5%
Sugars g
Protein 5g
Vitamin A 0% Vitamin C 0%
Calcium 1% Iron 3%
* based on a 2,000 calorie diet How is this calculated?
 

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