Never Had Ricebread?

You don't know what you're missing!

Ricebread is a traditional Liberian bread. Of all the local breads, this one is a visitor’s favorite.

Ricebread in Liberia

*** Photo compliments of Georglyn Marshall

Making this traditional delight can be quite a process.

First, you must make a trip to the local market to find some country rice and very ripe plantains. This is a starchy and unprocessed variety that is usually grown locally.

Then the rice has to be beaten in a mortar using a pestle. Then the beaten rice is sifted through a fine sifter to remove the larger pieces. What's left is your flour.

The next step is to prepare the plantain by peeling and then mashing it. And it is only then that you actually begin to make your bread.

What about in the States?

Luckily, you don’t have to go through this long process. Cream of rice is sold in most grocery stores. And, you can usually find ripe plantain in Spanish stores and Oriental stores.

Don’t know where to find one?

Simple, just check your local yellow pages.

Don’t have a Spanish or Oriental store in your area?

No Problem! Just substitute ripe bananas. The flavor is slightly different, but just as good.

Traditional Ricebread

This is my sister-in-law Sarwee's recipe

12-14 large ripe bananas or plantains (4 1/2 C)
1 box cream of rice (14 oz)
1 C vegetable cooking oil
1 Tbs butter
1 egg
2 tsp baking soda
1/2 - 3/4 C sugar
3/4 tsp salt
1 Tbs fresh grated ginger(or more to taste)
1 C water

Pre-heat oven to 350 degrees. Grease and flour one 13x9 inch baking pan or two – 8 or 9 inch pans.

Note: See tips below for more crusty ricebread.

Peel the bananas and mash them in a mixing bowl using a potato masher or a fork. Add the egg, sugar, and oil 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 three minutes or until well mixed.

Pour into pan(s). Bake 50-55 minutes. It is done when it leaves the sides of the pan.

Follow these directions and you will have the best!

This is a great recipe that won't require a ton of work in the kitchen to complete.

Custom Search

Also try one of the other recipes from my collection for breakfast..


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.

For a thinner more crusty ricebread, split the batter between 2- 13 x 9 in pans and bake for 45 to 50 minutes.

Return from Traditional Ricebread to African Recipes Secrets