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Categories:Viewed: 31 - Published at: 7 years ago
Ingredients
- 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)
Method
- 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.
