African Food and Art

Thank you to our latest donor, Tony. Thank you, Tony. We were able to purchase three new stainless steel pots to continue our cooking and teaching heritage.

Sweet Green Plantain Cereal Recipe

Sweet Green Plantain Cereal Recipe Easy green plantain recipe for your sweet-tooth. Plantain leaves are widely used as plates and for lining cooking pits and for wrapping food for cooking or storage.
 
Green plantains are simply the younger immature stage of the plantain fruit. Nearly all edible plantain plant varieties are derived from two wild species, M. acuminate and M. balbisiana. 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.

Sweet Green Plantain Cereal Recipe.

Sweet Green Plantain Cereal Recipe
 

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. TV chefs around the world have helped promote the humble plantain into celebrity status.

Serves 4.



Sweet Green Plantain Cereal Recipe. 

Ingredients.
3 green plantains.
¼ cup rice flour.
¼ cup whole 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. 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 your desired thickness. Add remaining ingredients. Let porridge simmer for about 15 minutes serve warm.


Did you know?
Plantain is rich in carbohydrates, vitamins A, C and B group as well as minerals such as calcium and iron. Plantains provide up to 35 percent of the total calories in the diets of Africans. 
 
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