Ricebread, a Liberian Recipe…
This is a ricebread recipe similar to the traditional recipe
that adds a bit of syrup and uses margarine instead of oil.
7 or 8 large ripe bananas or plantains(4 1/2 C)
1 box cream of rice
1/2 C sugar
1/2 C margarine
2 tsp baking soda
1/2 tsp salt
1 tsp ground ginger
Syrup to taste
Pre-heat oven to 350 degrees. Grease and flour one 13x9 inch baking pan or two – 8 or 9 inch pans.
Peel the bananas and mash in a mixing bowl using a potato masher or a fork. Add the eggs, sugar, and margarine to bowl.
Beat for one minute with a mixer at low speed.
Add the cream of rice, butter, baking soda, salt, ginger, and water to mixture. Beat on high speed about three minutes. Add 1 or 2 Tbs syrup to taste. Beat one more minute until syrup is well-mixed in.
Bake for 40-45 minutes. It is ready when it leaves the sides of the pan.
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Make sure the plantains or bananas are ripe.
You can use all plantains (if you can fine it ripe), all bananas, or a combination of the two.
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