Fried mashed plantains

Yield: 4 -6

Measure Ingredient
\N \N L/2 Tbs. Ground Rice
\N \N L/2 cup Water
2 larges Plantains; Overripe
½ tablespoon All-purpose Flour
\N \N Salt and Cayenne Pepper to Taste
1½ tablespoon Onion; Grated
½ cup Cooking or Palm Oil

Today's recipe comes to us from West Africa. The primary foods utilized in West African cooking are yams, corn, peanuts, rice and plantains. The plantain is related to the more ordinary sweet banana, but it is cooked before eating.

Once considered an exotic fruit in the US, plantains can now be found in most grocers produce departments. Try this lovely plantain recipe tonight as our salute to Black History Month draws to a close at

In a small bowl soak ground rice in water and let stand for 15 minutes.

Mash plantains in a large mixing bowl until smooth and stir in ground rice and flour. Add salt, cayenne pepper, and onions to mixture and thoroughly combine all ingredients. Set aside for 30 to 40-minutes for seasonings to set.

Heat cooking or palm oil in a large heavy skillet over medium heat. Test the hot oil with a toothpick or bread crumb placed in the skillet. When the item quickly sizzles in the oil, the oil is ready for frying. Cook heaping tablespoonfuls full of the plantain mixture, much as you would prepare a pancake. Fry for 3-5 minutes on each side or until golden-brown. Serve warm with vegetable stew or beans.

Cooking Staff Tip: Can't find ground rice? Simply prepare ½ cup of cooked white rice and add a teaspoon or two of milk or water. Blend the mixture in a food processor until paste-like and use with the recipe as directed.

Posted to dailyrecipe@... by The Cook & Kitchen Staff <dailyrecipe-owner@...> on Feb 19, 1998

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