Liberian Rice Bread

Liberian Rice Bread is essentially typical Liberian bread, with rice flour and ripe plantains as the major ingredients. Plantains are widely consumed in most parts of West Africa. However, bananas could be used as a substitute if ripe plantain is not available. Most African festivals have rice bread on the menu. This is an ancient favorite among the locally produced bread.

Liberian rice bread is also popular among American aborigines and immigrants from the Middle East. It is easily digestible and a great substitute for whole wheat bread. It is a common option for people who are allergic to specific proteins found in wheat, barley, and rye.

Liberian rice bread tastes a lot like banana bread. It is a quick and easy snack made with mashed bananas and cream of rice. It tastes great right out of the oven and keeps very moist for up to a week. This is commonly served with tea or coffee, and we loved it as the first dish of our Liberian feast. Enjoy!

Ingredients

• 2 cups cream of rice cereal; 3 cups mashed ripe bananas; 1/2 cup vegetable oil; 4 Tablespoons sugar; 1/2 teaspoon nutmeg; 1 teaspoon salt; 1 cup water; 1 teaspoon baking soda

Instructions

• Preheat oven to 400 degrees
• Put all ingredients together in a large bowl and mix until thoroughly blended.
• grease a 8x12 rectangular pan or 9"round cake pan
• Pour the mixture into the greased pan
• cook for approx 30 minutes or until a toothpick comes out dry.
• Enjoy with a cup of coffee or tea.