Ofam (ripe plantain loaf)

Ofam (ripe plantain loaf)



-1kilogramme of over-riped plan­tains

-3 fresh chillies to taste

-1 onion, finely grated

-3 tablespoonfuls freshly-grated ginger

-250millimetres good-quality palm oil

-80grammesof plain flour (either ground maize, rice flour or wheat flour)

-2 tablespoonfulsof salt to taste


-Peel the plantains and mash until smooth.

-Place the mashed plantains in a large mixing bowl and add the grated onions.

-Remove seedsfrom the chillies, chop and pound to a paste andaddto the plantain and onion mix.

-Season to taste with salt and mix the ingredients together.

 -Now add 50grammes of the flour and stir to make it thicker

-Stir in 200millimetres of the palm oil.

-Stir the batter well to mix the ingredients, and then set aside for 25 minutes.

-Use the remaining red palm oil to grease a cake tin.

-Pour the plantain dough into the cake tin and transfer to an oven pre- heated to 170° Degrees Celsius.

-Bake for about 30 minutes, or until lightly browned on top and cooked through.

-Allow to cool in the tin for 20 minutes.

-Turn out onto a wire rack to cool completely.

Ofam can be served warm or cold and should be accompanied by roasted peanuts.

Serve as a dessert or as a snack.

Source: celnet

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