Cassava and Plantain Bread RecipeOrigin: African Fusion Period: Modern |
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This is a recipe inspired by a recent trip to West Africa that's based on the classic Banana Bread recipe. Here, however, I substitute a mixture of those West African starch staples, plantains and cassava instead of bananas and chopped peanuts instead of walnuts. Ingredients
100g sultanas 
Cassava and Plantain Bread Preparation:Method:Begin by preparing the plantains. Chop the plantains (leave the skin on) and boil in lightly slated water for 20 minutes, or until soft (if you leave the skin whilst you cook the plantains will be sweeter). Allow the plantains to cool a little and then remove the skins. Meanwhile, add the sultanas and rum to a small saucepan and bring just to the boil then add the plantains and cassava. Cook for about 1 minute then remove from the heat and mash the ingredients, cover and leave to infuse for about 10 minutes. Meanwhile sift the flour, baking powder, bicarbonate of soda and salt into a medium bowl and combine well with a wooden spoon. In a separate bowl mix together the melted butter and sugar, beating until well blended. Beat the eggs, one at a time, into the butter mix then add the mashed plantains. Once well combined stir-in the peanuts and vanilla extract, beating with a wooden spoon to mix. Now add the flour mixture a third at a time, beating well after each addition. Grease a 23 x 13 x 7cm loaf tin with butter and scrape-in the plantain batter. Place in the centre of an oven pre-heated to 170°C and bake for about 75 minutes, or until a toothpick inserted into the centre of the cake comes out clean. Once done transfer the cake tin to a wire rack and allow to cool. Serve thickly cut with a cup of coffee. |
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