Three recipes using overripe plantain
Often, over ripe plantains are thrown out because they are too sweet to be fried “dodo style” and are too soggy to stand on their own. Well, today I am going to show you how to prevent the loss of your plantain. Over ripe plantains can be used to make other delicious dishes that will make you look at it in a new light.
If you love banana muffins or banana bread, the bananas could be swapped for overripe plantain and the result is a yummy treat that will be loved by all.
2 Very Ripe Plantains
1/2 Cup Butter, melted and cooled
1 3/4 Cups Whole Wheat Flour
1 tsp Baking Powder
1/4 tsp Baking Soda
3/4 Cup Sugar
1/2 tsp ground Cinnamon
Pinch of Salt
1/2 tsp Vanilla Essence
• In a bowl, mash the ripe Plantain with a potato masher. You don’t need to blend it because you don’t want a very smooth consistency.
• Break and whisk eggs, then add to the mashed Plantain. Add all wet ingredients: melted butter, vanilla essence. Combine the wet ingredients.
• In another bowl, sift flour, and add all dry ingredients: baking powder, baking soda, cinnamon, salt. Combine the dry ingredients properly.
• Add the wet ingredients to dry ingredients and gently fold in. Don’t mix it vigorously or for long, you only need to combine it till everything is well mixed.
• Add butter and flour; rub the inside of a bread pan. This is to avoid the banana bread sticking to the pan.
• Add plantain bread mixture and place in an already preheated oven for 45 minutes. You can tell it is ready when you stick a toothpick in and it comes out clean.
Take out the plantain muffins and leave to cool for about 30 minutes before enjoying.
Ukpo Ogede also known as Plantain Pudding or Plantain Moin-Moin is surprisingly not a common meal even though it is delicious. It looks like moin-moin but made of entirely different ingredients that are easily accessible.
½ Cup Sweet Corn (Optional)
3 Overripe Plantains
¼ Cup Unripe Plantain Flour
1 Teaspoon Salt
2 Scotch Bonnet Pepper
½ Onion, Chopped
3 Tablespoon Crayfish
1 Tablespoon Palm Oil
1 Cup Water
· If using sweet corn, blend it separately and set aside
· Blend Plantain with water, pepper, and onions till it becomes a smooth batter.
· Add plantain batter to bowl, also blended sweet corn and combine till the consistency is smooth. Add palm oil and plantain flour and mix thoroughly.
· Add salt to taste, add ground crayfish mixing together.
· If using Banana Leaves, wash properly and fold in like moin-moin, scoop the batter then pour into the leaves and seal. Steam in a pot with water for 25 – 30 minutes.
· Alternatively scoop batter into little ramekins or baking dish and bake in the oven.
If you are familiar with Nigerian Small Chops popularly served at parties and gatherings you will know that the small chops family is made up of Grilled Chicken, Samosa, Spring roll, Puff Puff and it’s little sister Mosa. Mosa is made from overripe plantain, combined with flour and deep-fried.
1 Large sized Overripe Plantain
1 Cup Plain Flour
1 Teaspoon Instant yeast
1 Tablespoon Onions, Chopped
Pinch of Salt
1 Scotch Bonnet Pepper, Chopped
1 Cup Vegetable Oil
Wash and Peel off plantain skin then transfer to a bowl.
Using processor, blend till smooth. A fork or potato masher can be used alternatively.
Sift flour, add yeast then mix properly, add chopped Scotch Bonnet Pepper, Onions and salt
Combine flour mixture with plantain batter and allow to stand for 45 minutes after covering it with a foil in a warm place.
In a frying pan, add vegetable oil and heat it up. Test the heat of the oil by adding a test scoop to fry. If it sizzles and floats immediately to the top then it is hot enough.
Scoop plantain batter using an icecream scoop and transfer into the oil.
Allow to fry evenly till it is golden brown.
When it is done transfer to a kitchen paper to drain
Enjoy your small chops.
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