Recipe (makes 8 moulds)
INGREDIENTS:
- 1 ripe plantain
- 1 cooking spoon of ground Tomato/ Pepper mix
- 1 cooking spoon of ground Onion
- 2 pieces of tomatoes (sliced)
- 1 scotch bonnet Pepper(sliced)
- 1 cooking spoon of Palm Oil
- 10 pieces of dried Shrimp (dressed)
- 1 cube of crayfish seasoning
- A pinch of ginger powder
- 1 cup of Water
- Salt to taste
METHOD
1. Peel and blend plantain with 1/2 cup of water
2. Heat the palm oil; fry the onion and all the vegetables
3. Add the shrimp, seasoning and salt to taste and fry till sauce cooks, and is dry
4. Combine all the ingredients and add the remaining water
5. Baste the tins with oil; then scoop the mixture of the ingredients into tins, wrap the tin with foil paper to allow the pudding cook well. You may wish to wrap it in Moin Moin leaves.
6. Place baking tray in pot of boiling water.
Ensure that water only remains at the base of the tin. It should not cover the tin.
7. Pudding is cooked in 25–30 minutes
8. Allow the pudding to cool a bit, and it will come off the pan easily. Hit the edge of the pan on a tray and the puddings will drop off.
9. Serve with stewed vegetables.