Ofam Baked Plantain Loaf: From Ghana With Love

Ofam, a classic Ghanaian treat, beautifully illustrates how simplicity in ingredients can yield big, bold flavors and a deeply comforting food experience. Sometimes called "plantain bread" or "plantain loaf," Ofam originated as a wholesome, frugal way to use overripe plantains—a staple in West African kitchens. Rather than discarding fruit with black, spotted skins, Ghanaians transform these soft, sugar-rich plantains into a warmly spiced, naturally gluten-free bread that delivers both nutrition and nostalgic pleasure in each bite.

Recipe Roots & Cultural Significance

Ofam plays an important role in Ghanaian culinary history and is much more than merely a way to avoid food waste. In local tradition, it is often offered during special gatherings, as breakfast at home, or as a cherished snack sold in markets and on street corners. "Ofam" itself loosely signifies a baked dough or bread form, and recipes can vary only slightly from kitchen to kitchen—some add raisins or coconut, some stick to minimal seasoning. This version nods to classic flavors by using aromatic nutmeg and a hint of clove, providing a soothing note typical for West African baked treats.

What makes Ofam unique, gracefully standing out from banana breads or contemporary plantain cakes, is its use of cornmeal (not wheat flour). Cornmeal not only imparts subtle grit and delicate crunch—connecting the bread back to the wider maize-eating regions of Ghana and beyond—but also keeps the entire loaf free from gluten, making it ideal for coeliacs. Sugar, while present, is lower than in most Western banana breads, relying instead on the full, deep, natural sweetness of overripe plantains.

Why You’ll Love This Loaf

• Quick and Easy: Just mash, mix, and bake—minimal kitchen skills required.
• Customizable: There are many optional spices here—tweak them according to your taste.
• Healthy: Lighter on refined grains and sweeteners; rich in potassium, vitamin C, fiber, and healthy carbs.
• Gluten-free and Vegan: No eggs or dairy necessary.

Chef’s Tips

• The Riper, The Better: For maximum sweetness and rich flavor, use plantains that are black on the outside—soft and sticky to the touch. Green or yellow plantains will make the loaf starchy and bland.
• Mix-ins: Toasted chopped peanuts, dry-sautéed coconut, or a few raisins can be folded into the batter—these add interesting texture fou

r every slice.

• Baking: If the loaf browns too quickly, tent with foil for the last 15 minutes.
• Make Ahead: Ofam is best slightly warm, but leftovers reheat beautifully in a toaster or oven. Freeze slices for up to 3 months in airtight wrapping.
• Serving Ideas: Serve plain, with tea or milky cocoa, or topped with a little butter or peanut butter. At Ghanaian parties it is sometimes paired with spicy groundnut sauce for a sweet-and-savory treat.

Uniqueness

Compared with regular banana bread or polenta loaves, Ofam brings a distinctively West African fragrance—nutmeg, often overlooked in other cuisines, rings through brightly. Its reliance on plantains also means the loaf has a denser, moister crumb. When made just right, the outside caramelizes lightly owing to the plantain sugars, while the inside stays almost pudding-soft, especially when warm.

This recipe will gift you a sense of Ghanaian hospitality and resourcefulness—a deep respect for ingredients and an inviting, homely quality. Whether you’re tracing your roots back to West Africa, exploring new gluten-free baking frontiers, or simply seeking a breakfast change-up, Ofam delivers comfort, taste, and heritage in one go.

Try it! You may find your new favorite loaf—one that's beautifully humble and deeply satisfying in every slice.