How was your mother’s day weekend?
This savoury plantain cake is a little adaptation of my father’s favourite snack epitse. Epitse is basically mashed ripe plantains that is mixed with spices and palm oil and baked in leaves. It is normally eaten with roasted groundnuts/peanuts.
For this plantain cake, I omitted some spices, used coconut oil and I baked it in a spring foam pan.
If you have over ripe plantains which you might be throwing away, turn it to good use and make this savoury plantain cake.
- 2 ripe plantains black ones
- 1/2 cup/ 60g winnimix or pastry flour
- 1 teaspoon grated ginger
- 1/4 medium size onion
- 1 clove
- 1 red chilli/ scotch bonnet
- 1/2 teaspoon salt
- 1/4cup/ 60ml coconut oil
- 1/3 cup roasted groundnuts
Pre-heat an oven to 180°C or 350°F. Greese a 6inch spring foam pan and set aside.
Remove plantain peels. Using a grinding pot, food processor or blender, blend plantains, onions, ginger, clove, pepper together. Mix in salt and flour. Add the coconut oil and mix together.
Pour the mixture into prepared pan and liberally toss roasted groundnuts on top. Bake in the pre-heated oven for 25-30 minutes until set and a toothpick inserted comes out clean. Best eaten warm.
On the other side:
To my love: “Mother, you know I adore you so much, I am always intrigued by the way you eat dandelions and tomatoes like it is cake. I hope to do that willingly and effortlessly someday, possibly tomorrow. Have a great day from your second daughter.”