Ingredients
Scale
- 200gm of Bambara nut flour
- 2 overripe plantain
- 2 tsp of seed mix (chia and flax seed)
- 1tsp of salt (divided)
- 1 cup home-made tomato paste
- ¼ cup of oil
- ½ medium onion
- 2 cups of warm water (divided)
Instructions
- Blend your plantain into a very smooth paste without adding water.
- Pour the paste into a large bowl (SEE PASTE RECIPE)
- Add salt, tomato paste, onion, seeds and mix thoroughly.
- Add oil and mix thoroughly until absorbed into the paste.
- Mix the flour thoroughly into the paste ensuring there are no lumps.
- Leave to sit after the flour is infused and there is a smooth batter.
- Use 1 cup of water to rinse the blender and tomato paste container.
- Add the other cup of warm water and pour into the batter.
- Mix thoroughly until you have a creamy and smooth paste.
- Pour batter into oiled containers till they are almost full (¾).
- Bake on low heat for 45 minutes or boil for 30 minutes.
- Test for doneness by inserting a fork and toothpick to come out clean.
- Off the oven and let it cool inside for 30 minutes.
- Remove from the container and serve.
Notes
- The challenging part is mixing the flour thoroughly into the batter. To ensure a smooth lump-free paste turn the batter gently and slowly and do not add water.
- Oiling the container ensures the pudding doesn’t stick to the pan after baking or cooking.
- To give it a smooth and beautiful surface do not cover the container.
- Prep Time: 30
- Cook Time: 45 mins
- Category: Pudding
- Method: Baking
- Cuisine: African
- Diet: Vegan
