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Saturday, August 7, 2010

Sweet Green Plantain Porridge

Plantains are one staple food of Africa sometimes eaten with fish or meat. Plantains tend to be firmer and lower in sugar content than dessert bananas.


Bananas are most often eaten raw, while plantains usually require cooking or other processing, and are used either when green or under-ripe (and therefore starchy) or overripe (and therefore sweet).

Photo by luigig Flickr
Plantains are a staple food in the tropical regions of the world, treated in much the same way as potatoes and with a similar neutral flavor and texture when the unripe fruit is cooked by steaming, boiling or frying.


Green Plantain Porridge
Yields 3 generous portions
Ingredients
3 Green Plantains
¼ cup All Purpose Flour
¼ cup Whole Milk
½ cup Sweetened Condensed Milk
1/4 cup Raw Sugar
1/4 teaspoon Salt
¼ teaspoon Ground Nutmeg
¼ teaspoon Ground Cinnamon
5 cups Water

Directions
Cut off the tips of each plantain and make an incision along the whole length of the banana. Slowly slide your thumb along the incision and remove the skin.

Chop the plantain place into blender. Add flour and ½ cup water blend for 2 minutes until smooth (add more water if needed).

Bring the remaining cups of water to boil in a large saucepan reduce to medium heat. Add the plantain mixture to the boiling water and stir for about 3 minutes or until smooth. Add remaining ingredients. Let porridge simmer for about 15 minutes serve warm.

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