PLANTAIN GINGERBREAD

 

1/3 cup butter

cup sugar

1 tsp. vanilla

2 large plantains, sliced in rounds

2 1/3 cups flour

tsp. salt

1 tsp. baking soda

2 tsp. ground ginger

1 tsp. ground cinnamon

tsp. ground cloves

1 cup dark molasses

1 cup milk

 

Use a tablespoon of the butter to grease a 9-inch square baking dish. Pre-heat oven to 350F.

Combine sugar and vanilla in a heavy saucepan with half a cup of water. Add plantain slices and cook over moderate heat until plantains are tender. Drain. Then layer slices across the bottom of the baking dish. Set aside.

Combine flour, salt, baking soda and spices in a bowl. In a clean saucepan, bring butter and molasses just to a boil. Begin adding the flour/spice mixture and the milk a bit at a time, alternating them. Beat vigorously. When all the remaining ingredients have been added to the pan, and mixture is smooth, pour over plantains in the baking dish. Bake 50 minutes to an hour, or until a knife inserted into the center comes out clean.

 

Makes 1 9-inch square panful.

 

country : Liberia

course : dessert

 

source : The Africa News Cookbook : African Cooking for Western Kitchens / Tami Hultman