Ingredients
3 large very ripe plantains
2 tsp chillie sambal, fresh
1 cup rice flour
60 ml corn oil
2 tsp turmeric powder
1 salt to taste
Directions
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
Servings: 4 servings
Baked Plantain Load Recipe brought to you by Recipe Ideas
Categories: Chili; Grain; Rice; Vegetable
The History of Recipes
We can read the history of `recipes` way back into antiquity, in fact as far back into recorded history as the Egypt of the Pharoahs, and possibly even further than that. However, sadly, these ancient recipes were just primitive hieroglyphic or cunieform recipes for food preparation.
In an interesting twist, the oldest recipe in existence, according to Professor Solomon Katz, are some tablets in Sumerian which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel blissful and exhilarated. Later on, in The time of the romans 25BC a roman called Apicius assembled a few documents describing recipes prepared by wealthy roman citizens. In his publication, he tells us how the meals were divided into starters, main meal and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. He also recounts how the Roman chefs used a good variety of aromatic flavors, including a few you will know such as basil, fennel and asafoetida. Later on, in the 15th century, knights returning from the crusades brought back many foods, spices and herbs from Arab cooking, including spices like basil and coriander. The introduction of these new tastes was responsible for an explosion in books on cooking, the majority of which are kept safe in private cookery archives. Over the succeeding few centuries, the upper-class families of Wesstern Europe competed with each other to offer the best banquets, and as a consequence, the best chefs and their recipe collections were greatly in demand. Notwithstanding that, it was during the 19th century that fine cooking and cookery books became popular. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, devoted their lives to collecting, trying out, and publishing the recipes that were being prepared for the better households. The TV revolution brings us TV cookery programs and the spin-off recipe books. And that pretty much brings us to the present day and the internet revolution, allowing us all to access thousands of recipes such as those found on sites such as the one you are reading now. |
We hope you enjoy this Baked Plantain Load recipe.
