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Print this Recipe    Plantain Loaf

BAKED PLANTAIN LOAF
Ivory Coast
serves 4

3 large very ripe plantains
2 tsp chillie sambal, fresh
1 c rice flour
60 ml corn oil
2 tsp turmeric powder
salt to taste

Peel the plantains, cut them into small chunks and put into a large
deep mixing bowel. Mash into a thick paste with your fingers or an
electric blender. 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 thick 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 the described
consistency. Grease a loaf tin, and pour plantain mixture into it.

Bake in the oven on medium to low heat at 150 - 180C 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 on a
wire rack. Slice and serve with salted peanuts or as an accompaniment
to spicy dishes.

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