Baked Plantain Load
Yield
4 servingsPrep
30 minCook
60 minReady
90 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | large |
plantains
very ripe |
* |
| 2 | teaspoons |
chilli sambal
fresh |
* |
| 1 | cup |
rice flour
|
|
| 60 | ml |
corn oil
|
*
|
| 2 | teaspoons |
turmeric
|
|
| 1 | x |
salt
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | large |
plantains
very ripe |
* |
| 1E+1 | ml |
chilli sambal
fresh |
* |
| 237 | ml |
rice flour
|
|
| 6E+1 | ml |
corn oil
|
*
|
| 1E+1 | ml |
turmeric
|
|
| 1 | x |
salt
to taste |
*
|
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.
