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
It is quite feasible to follow the history of written cooking instructions far back into distant history, certainly as far back into recorded history as the Egypt of the Pharoahs, and maybe further still. Interesting though that maybe, generally, these ancient recipes were just primitive hieroglyphic recipes for meal preparation.
Interestingly, the most ancient recipe in existence, according to experts are some ancient tablets in ancient Sumerian which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel `exhilarated, wonderful and blissful`. As we move into The time of the romans 25BC a man called Apicius assembled a few documents showing how to cook the recipes cooked by the Romans. In his works, Apicius tells us how the roman meals were separated into appetizers, main course and desserts, something we still use today. Aspicius informs us how the Romans made use of a wide range of aromatic flavours, including a few that will be familiar to modern cooks such as thyme, rue and asafoetida. Later, in the 15th century, the Crusaders brought back a variety of spices and herbs from Arab countries, including rosemary and coriander. The introduction of these new herbs and spices led to a torrent in books on cookery, most of which still exist in academic collections. By the time we get to the twentieth century, recipe books are greatly in demand mostly due to more people being able to read, people having more spare time and disposable income. Like it or not, the introduction of TV brought us TV chefs and the recipe books that accompanied them. And that brings us to the present day and the invention of the internet, permitting everyone to search through massive numbers of recipes just like those on sites such as the one you are reading now. |
We hope you enjoy this Baked Plantain Load recipe.
