It started with a memory @adjoa has of my uncle Sammy and a baked plantain dish he used to make. I, of course, don’t remember; but I’ve heard this story so many times it’s now my memory too.
Eyeing our fast ripening plantains one summer afternoon we started talking; what was it? How did he make it, and could we make it too.
My mom tries to dissuade my sister and I from making Ghanaian food; she claims we don’t follow directions and alter recipes; so naturally she was no help here.
However there are bits we pieced together; it’s a little like making banana bread, except it’s savoury and traditionally red palm oil is used.
We used olive oil in this recipe, and combined red onions, ginger and peppers with plantains and flour.
Not sure of the actual name, we decided to call them savoury plantain muffins.
Savoury Plantain Muffins
- 3 – 4 Over-ripened mashed plantains
- Â¼ cup vegetable oil
- 1 cup all-purpose unbleached flour
- 1 finely chopped red onion
- 1 tablespoon red chilli pepper
- 1 tablespoon crushed ginger
- 1 teaspoon baking powder
- Â½ teaspoon baking soda
- 1 teaspoon salt
- Preheat oven to 350 degrees F
- Grease muffin tin(s) and set aside
- In a large bowl combine plantain, oil, onion, pepper, ginger and set aside
- Whisk flour, salt and baking soda together in another bowl
- Add the flour mix to the wet ingredients and stir until just blended.
- Fill muffin tin(s) about 3/4 full.
- Bake for around 15 – 20 minutes or until a toothpick inserted into the center comes out clean.
- Cool on a rack for 10 minutes before removing from muffin tin(s).
- Serve warm and enjoy!
These muffins turned out beautiful! It’s savoury and sweet with a spicy kick from the pepper and ginger we added.
It goes great with sauces for dinner or lunch, or I just ate them (several, actually) for snack.
They keep well in the fridge or freezer, thaw and reheat and it’s like you just made them.