Baked Plantain Loaf
From “A Taste of Africa” by Dorinda Hafner. -Ivory Coast.
SERVES 6 -8
- 3 large very ripe plantains, peeled and cut into chunks
- 2 teaspoons chili paste (shitor din or chilli sambal)
- 8 ounces rice flour (250 g)
- salt, to taste
- 2 fluid ounces corn oil (60 mL)
- 2 teaspoons turmeric powder (10 g)
Preheat oven to 300-350F (150-180C).
Mash plantains into a thick paste by hand or with a mixer or blender.
Add the shitor din or chilli sambal, rice flour and salt and mix well.
Gently heat corn oil in a fying pan and add the turmeric. Stir well, remove from 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 (a teaspoonful at a time) or if too stiff, add small amounts of water until it reaches the described consistency.
Grease a loaf tin, and pour plantain mixture into it.
Bake in preheated oven for 1 hour or until cooked and firm.
When cooked, remove from the oven and allow to stand for approximately 5-10 minutes before turning it out onto a wire rack.
Slice and serve with salted ground peanuts, or as an accompaniment to dishes as you wish.