Ofam is made from mashed overripe plantains with the addition of palm oil, ginger, scotch bonnets, onions, salt and then baked. It has a vibrant yellow-orange colour and is really great to eat any time of the day. It is a lovely combination of sweet and spicy and is usually eaten with groundnuts. Ofam is the Akan name for it and Ablongo is Ga.
Ingredients
The main ingredients that make this dish are the overripe plantains as well as the palm oil. The other ingredients are ginger, onions, hot peppers, flour and salt to taste.
Instructions
The plantains are mashed into a smooth paste after which all the other ingredients are added. The best way to mash the plantains is by using an earthenware mashing bowl but in the absence of that a blender works well too.
The only thing to take note of when using a blender is that you don't overprocess your plantains. If you are using whole ginger and onions then you should cut them into smaller pieces and blend with the plantains.
Once all the ingredients are incorporated, you add the flour. You want to get a consistency that is not too thin and not too thick and sort of like cake batter. The flour merely binds the batter together and when you add too much flour, the Ofam can become very dense.
Substitutions
When it comes to the main ingredient for this dish, overripe plantains, there is no substitute. You may be tempted to try bananas but don't do it.
- Rice Flour - Some versions of Ofam use rice flour to thicken the batter. This is a great alternative for people who have issues with gluten and can therefore replace the regular flour with rice flour.
Storage
Ofam can be stored in the fridge for a couple of days. Once you are ready to eat, wrap a piece in some aluminium foil and heat it in the oven. Alternatively, heat it for a few minutes in the microwave.
Tips
- A great tip for testing whether the Ofam is done is to use the same method you would if you were baking a cake. Stick a toothpick into the batter and if it comes out clean then your Ofam is ready to be eaten.
- You can use a fork to mash your plantains although this might take a little longer than processing it in a blender.
- Just like slicing hot cake is not a good idea, the same applies to Ofam. Make sure it is cool before you slice it. As the Ofam cools, it will become a bit firmer and easier to slice.
Ofam
Ingredients
- 700 grams overripe plantains approx 3 large plantains
- 3-5 tablespoons palm oil
- 7 tablespoons plain flour
- 1 large onion
- ½ medium onion sliced
- 2 tablespoons ginger grated or blended
- 3 scotch bonnets
- salt
Instructions
- Heat oven to about 180°C- 200°C.
- Peel plantains and place them in a blender or food processor or a mashing bowl.
- Add onions, ginger, pepper, salt, and blend until smooth but not overly fine.
- Heat palm oil and fry the sliced onions in them until they get dark brown.
- Take fried onions out of the oil and leave the palm oil to cool.
- Mix oil with blended plantains.
- Add flour and mix until no lumps are visible. The texture should not be runny.
- Pour the mixture into a loaf tin (21 x 11 x 7 cm) and bake for about 30-45 minutes or until a toothpick or skewer comes out clean when inserted.
Video
Notes
- You will need overripe plantains for this recipe. You can tell that they are overripe by the peel colour which will be black.
- You can leave out the scotch bonnets or replace them with other hot peppers or just completely leave them out.
- Once the Ofam is out of the oven, don't be tempted to cut into it immediately. Leave it to cool before slicing.
K says
This looks really good! I've never cooked with plantains before but this makes me want to get some and try.
Edinam says
Thank you! Let me know how it turns out for you when you try it.
Fiifi says
Best meal of all time. OFAM plus chilled coke or martini. I love it more than Akpl3 and Bobi tadi
Edinam says
That's great to hear.Better than Akple and bobby tadi though? Hahaha
Jenei says
This is Ofam recipe is soooo delicious.
I don’t have red palm oil currently so I just used coconut oil. Sometimes I like to add some sweet corn kernels, cut fresh off 1/2 a cob.
I eat it plain, drizzled with honey, or with chunky peanut butter on top
With a cup of Black coffee or tea!
Thank you. I look forward to trying more of your recipes.🙏🏻
Edinam says
Oh that's amazing to hear! I am going to try coconut oil as well.