Ofam is basically a spicy ripe plantain cake. It’s a great way of using over ripe plantains which would soak up too much oil when fried or will be too soft when boiled. Nonetheless a perfectly ripe plantain can also be used. This savoury plantain cake can be enjoyed as breakfast, lunch, as a side or afters after meals. It’s just great either way.
- 2 ripe plantain (over ripened)
- ½ medium size red onion ( shallots is a great option)
- Tiny piece of Kpakposhito or scotch bonnet pepper (to your taste)
- 20g Fresh ginger (about thumb size or to your taste)
- 4 Cloves
- 1 Small Calabash Nutmeg
- 1 Cup Self Raising Flour
- 1 Tsp Crayfish Powder or 1 Maggie shrimp
- ½ Tsp Salt
- 1 Tsp Baking Powder
- 1 – 3 Tbsp Palm Oil
- Loaf tin
- Set the oven to 200oC.
- Grease a loaf pan with palm oil.
- P￼eel and cut up the onion and ginger. Place in a food processor or blender, traditionally it is grinded in an earthen ware mortar shown in the picture. If you own a mortar and pestle it is better to use it as the flavour and texture you get from it is lovely. Add the scotch bonnet pepper and cloves and grind/blend the mixture until smooth.
- Now add the salt and Crayfish or Maggie shrimp to taste.
- Peel the plantains and cut up into pieces. I have shown below the different stages of ripeness you can use, either one gives a good result. Add to the onion mixture and grind/blend together. Ideally, you want a lumpy thick mixture. Over blending gives a very smooth runny mixture. The earthenware mortar or a food processor is great to give a good texture.
- Add the flour and mix well.
- Now add the palm oil and stir in well. I used 2 tbsp of palm oil here. But you can reduce or actually increase it to 3tbsp. The palm oil makes the Ofam moist.
- Add the baking powder and mix until well incorporated.
- Pour into the prepared loaf tin. Place it in the oven to bake.
- When it is thoroughly baked, a skewer inserted into the cake will come out clean.Remove from the oven and let it cool down before removing from the loaf tin.