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What is Baked Plantain?
Plantain: A plantain is a form of banana with a distinct flavor and culinary application. They originated in Southeast Asia, like bananas, but are now grown all over the world. They are larger and have thicker skin than bananas. Plantains are also more starchy and sugar-free than bananas.
Baked Plantain: Baked plantains are simply plantains cooked in dry heat. Baking something entails not exposing it directly to an open flame. This is what ovens, microwaves, and air fryers are designed to help you achieve. You can serve your baked plantains with beans, rice, pork, dips, or any kind of sauce.
Are Baked Plantains Good For You?
Plantains are nutritionally similar to potatoes in terms of calories, but they include more vitamins and minerals. Fiber, vitamins A, C, and B6, as well as the minerals magnesium and potassium, are all abundant in them.
Plantains are high in complex carbs, vitamins, and minerals, and they’re also quite easy to digest. Plantains have been a staple diet for millions of people around the world for ages.
Hemorrhoids and small pouches in the big intestine, known as diverticular disease, can be reduced by eating a high-fiber diet like plantains. Fiber also promotes satiety, slows digestion, and may aid with cholesterol management.
In a single cup of plantains, you’ll get a substantial portion of your daily vitamin C requirement. This vitamin is an antioxidant that may aid in the improvement of your immune system.
Plantains also contain a lot of potassium, which is necessary for maintaining the cell and body fluids that regulate your heart rate and blood pressure.
In a nutshell, plantains, both cooked and baked, are good for you.
Baked Plantain
Ingredients
- 3 large ripe plantains
- 2 tsp Chillie sambal fresh
- 1 cup Rice flour
- 160 ml Corn oil
- 2 tsp Turmeric powder
- Salt to taste
Instructions
- Peel the plantains, cut them into small chunks & put them into a large deep mixing bowl.
- Mash into a thick paste with your fingers or an electric blender.If using a blender, you may need to add 30-60 ml of water for smoother blending.
- Add the chili sambal, rice flour, salt, and mix well.
- Gently heat the corn oil in a frying pan and add turmeric
- Stir well, remove from the heat and blend into the plantain mixture which should be thick 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 the described consistency.
- Grease a loaf tin, and pour plantain mixture into it.
- Bake in the oven on medium to low heat at 150-180C for 1 hr or until cooked and firm
- When cooked, remove from the oven 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.
