Wednesday, 9 August 2017


Over ripened Plantains are usually used to make Tatale (spicy and savoury pancake),a savoury Plantain cake known as Ofam in Ghana and Kaklo a savoury Plantain doughnut. I decided to create something sweet this time, since most Ghanaian recipes lack variant pudding choices. Anyway, since this was an experiment (that worked), I decided to microwave it instead of baking, as I wanted to get the right texture and then proceed to bake. However the texture was perfect and I decided to share the recipe. I hope you enjoy the recipe. I'll love to hear your comments, as it encourages me and helps me develop. Don't forget to share and subscribe. 


80g of melted butter 
80g of Self raising flour (preferably the self raising sponge flour, which is finer in texture and available in Sainsburys)
I tablespoonful of Sugar (optional)
Juice of 1 Passion fruit or 20ml of milk
1 free range or Organic Eggs
1 over ripened Plantain 
1 teaspoon of Vanilla extract or half a teaspoon of grated Nutmeg 
Salt to taste

Preheat your Oven to 180*c
Place the egg, over ripened Plantain and Vanilla extract or Nutmeg in a bowl.

Using a hand blender, blend everything into a smooth consistency.

Add the Sugar, Salt , Milk or Passion fruit juice and blend together.

Blend till smooth and add the self raising sponge flour. 

Gently mix the flour into the mixture til well combined. 

Grease a mug and fill it half way with the sponge mixture. Microwave for 1.5-2 minutes, until puffed up and cooked through when you insert a skewer. 

Microwaving the mixture for a few seconds more could dry the cake, hence microwave it for 30 seconds at a time till cooked

Preheat your oven to 180*c
Butter your 8x3cm muffin and pour in the cake mixture. Bake for 15-18 minutes. Insert a skewer in the middle of the cake and if it comes out clean its cooked.  

Enjoy this recipe warm with a scoop of Vanilla ice cream. 

Find more more inspiring recipes, like this Guinea Fowl fried rice on my YouTube channel, 'Ndudu by Fafa'. Don't forget to subscribe, try the recipe, leave a comment and share.  

All photos and recipes are by the owner of this blog. 

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