Nutrition
Ofam (ripe plantain loaf)
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Ofam
Ingredients
-1kilogramme of over-riped plantains
-3 fresh chillies to taste
-1 onion, finely grated
-3 tablespoonfuls freshly-grated ginger
-250millimetres good-quality palm oil
-80grammesof plain flour (either ground maize, rice flour or wheat flour)
-2 tablespoonfulsof salt to taste
Method
-Peel the plantains and mash until smooth.
-Place the mashed plantains in a large mixing bowl and add the grated onions.
-Remove seedsfrom the chillies, chop and pound to a paste andaddto the plantain and onion mix.
-Season to taste with salt and mix the ingredients together.
-Now add 50grammes of the flour and stir to make it thicker
-Stir in 200millimetres of the palm oil.
-Stir the batter well to mix the ingredients, and then set aside for 25 minutes.
-Use the remaining red palm oil to grease a cake tin.
-Pour the plantain dough into the cake tin and transfer to an oven pre- heated to 170° Degrees Celsius.
-Bake for about 30 minutes, or until lightly browned on top and cooked through.
-Allow to cool in the tin for 20 minutes.
-Turn out onto a wire rack to cool completely.
Ofam can be served warm or cold and should be accompanied by roasted peanuts.
Serve as a dessert or as a snack.
Source: celnet
Ingredients
-2 pounds of goat meat
-3 large tomatoes
-3 large onions
-1 large carrot
-Salt to taste
– ¼ garlic
-4 fresh garden eggs
-Pepper
-2 fresh onions
-4 tablespoonfuls of tomatoe paste
Preparation
– Wash goat meat in clean water and set aside
-Blend ginger, garlic, onion and tomatoes
-In a pot containing the meat, pour the blended mixture and allow it to cook for sometime
-Add the tin tomato paste, salt, with more water, cover and cook for about 10 minutes
-Place carrot, garden eggs, pepper into a clean pot and pour 1 cup of water into the pot and bring to boil
-Blend cooked carrot, garden eggs, pepper and pour it into the meat and add more water
-Allow to boil for about 5 minutes
Ingredients
-4 tablespoons Cowbell milk powder
-2 cups of fresh milk
-1 cup of condensed milk (sweetened)
-2 tablespoons of vanilla custard powder
-1 teaspoon of vanilla essence
-Optional: Sugar (only if you want extra sweetness, since condensed milk is already sweet)
Preparation
-Mix the custard base in a small bowl to dissolve the custard powder in ½ cup of cold milk to make a smooth paste
-Cook the custard, heat the remaining milk in a saucepan
-Stir in the Cowbell milk powder until fully dissolved
-Add the custard paste and cook on low heat, stirring continuously until it thickens slightly
-Remove from heat and stir in the condensed milk
-Add vanilla essence for flavour
-Taste and adjust sweetness if needed
-Let the custard mixture cool to room temperature
-Cover and refrigerate for at least 3–4 hours (overnight is best).
-Pour into a container, and freeze
-Scoop into bowls or cones and enjoy your homemade custard ice cream.
