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Recipe Name: Baked Plantain Load Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Fruits Comments:
Course: Side Dish  
Preparation Time:
Number of Servings: 4

3 Very ripe plantains
2 Teaspoon(s) Chillie sambal, fresh
1 Cup(s) Rice flour
60 Corn oil
2 Teaspoon(s) turmeric powder
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
clender. 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 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 overn and allow to stand for approximately 5-10 mins
before turning it out on a wire rack. Slice and serve with salted
peanuts or as an accompaniment to spicy dishes. Dorinda Hafner, "A
Taste of Africa" Posted by Joell Abbott 8/94 File

Nutrition (calculated from recipe ingredients)
Calories: 143
Calories From Fat: 9
Total Fat: 1.1g
Cholesterol: 0mg
Sodium: 75.8mg
Potassium: 114.2mg
Carbohydrates: 30.2g
Fiber: 1.8g
Sugar: <1g
Protein: 2.9g

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