Friday, 21 November 2014

Spiced Plantain cake recipe

Plantains are part of the Banana family of Genus Musa. In differentiating between the two, bananas are generally eaten raw and are sweeter in taste whereby Plantains are cooked before eating. 

Plantains are larger, starchier, sweeter when ripened and are rich in Vitamins A & D. They are staples in most West African homes and are treated as potatoes, (steamed, boiled, roasted,fried etc).

There are different ways of cooking Plantain both ripened or unripened and on this occasion I'm using the over-ripened plantain. 

This is an in-expensive flavourful dish which you should include in your Christmas Lunch or dinner. 


4 over-ripened plantain

Spice Mix
15g ginger
2 shallots, peeled and chopped
1 green chilli
1 clove

2 cups of  self raising flour
1 large egg
100g of chopped coriander
Half a teaspoon of freshly ground black pepper

Ripened Plantain


Blend the spice mix together to a smooth paste.

In a bowl peel the over-ripened Plantain and add the spice mix and egg. Using your clean hands mash the mixture between your fingers till you have a coarse texture. 

Add the flour and black pepper and mix, till combined.
 Cut the coriander roughly and add to the mix.

Add salt to taste. 

Leave the mixture to rest for at least 20 minutes, to allow the flavours to infuse. 

Whilst waiting for the mixture to rest, pre heat your oven to 180*c and grease a baking tin.  

Pour the mixture into the tin and bake for 25 minutes. The cake should rise and have a golden brown crust at the top. Insert a skewer and if it comes out clean, your cake is done. 

Leave to rest for 3 minutes, turn your cake out onto a flat surface and serve warm. 
 Serve with a nice spicy tomato sauce or Bambara nuts stew.

Perfect with fresh Pineapple juice or Palm wine. All photos and recipes are by the owner of this blog.