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Liberian Rice Bread

These thick squares of moist and spicy "bread" resemble carrot cake with a bit of crunch. They are delicious to snack on anytime, or may be served as part of an African meal. In a pinch, substitute underripe bananas for the plaintains. The bread also can be baked in a disposable 11 1/2-by 9-inch foil roaster pan.

1 box (14 ounces) Cream of Rice cereal
1 cup sugar
3 teaspoons ground ginger
1 teaspoon nutmeg
1 teaspoon baking soda
1/2 teaspoon salt
1 cup milk
3/4 cup vegetable oil
2 eggs
1 teaspoon vanilla
4 plaintains (or 4 slightly underripe bananas), mashed or chopped in the blender

Preheat oven to 350 degrees. Spritz a 9-by-13-inch pan with non-stick baking spray.

Combine dry ingredients in a large bowl. In a smaller bowl, mix eggs, oil, vanilla and mashed plantains. Add milk and combine. Add wet ingredients to dry ingredients and mix well. Transfer to baking pan.

Bake about 30 to 45 minutes or until done. The pan size will make a difference in the timing. Makes about 12 servings.

Roberta Rashid

Thursday, February 22, 2001

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