Steamed plantain cakes and ssssh surprise!

I think I am going to do a plantain challenge this year, at least two new plantain dishes each month. Who is with me? Reply in the comments.

This steamed plantain cakes recipe would definitely count. I did not  like apiti growing up, but as often happens when music, foods, people become inaccessible, I developed some sort of romantic craving for something I never used to eat! Go figure. It turns out my instincts were right on this one though, I made the apiti at home, using a pressure cooker, and aluminium foil pouches instead of banana leaves. It tasted phenomenal. Palm oil used that way adds a muted yet incredible flavor and the grainy texture of the final product was a winner for me. The mix of salty and sweet also contributed to the uniqueness of the dish. I had it plain and with some baked chicken and it went well with everything. My “co-taster” labeled it amazing and different.

Oh, and yes, the surprise, as Tropical Foodies reader, you will get a sneak preview of our new site… It’s going to launch in a couple of weeks and we would love to hear your feedback as culinary Indiana Jones!

Apiti Recipe

Print recipe

Serves	4
Prep time	30 minutes
Cook time	45 minutes
Total time	1 hours, 15 minutes
Meal type	Side Dish

Ingredients

• 3 very ripe plantains
• 1/3 cup cornmeal (coarse)
• 1/4 cup rice flour
• 1 teaspoon chili pepper
• some ground ginger, salt
• 1/8 cup palm oil (heated)

Directions

1.	Mash the plantains in a large bowl.
2.	Add the salt, ground ginger and chili pepper and mix.
3.	Stir in the rice flour and cornmeal. Mix well. Pour in the palm oil. Let the mixture rest for 10-15 minutes.
4.	Make 6 aluminium foil pouches (http://youtu.be/MVdFyxK8Qd4, or use banana leaves).
5.	Fill each pouch about 1/3 of the way and seal. Steam for about 45 minutes on the stove top or about 20 minutes in a pressure cooker.

Note

Adapted from: http://aquaskitchen.blogspot.com/2013/07/apiti-steamed-plantain-pudding.html