If you already love amala ogede made with our Smooth Plantain Flour, you’re not alone. Many people know plantain flour as “that swallow flour” or something to use only for pancakes.
But plantain flour can do much more.
In this post, we’ll share five simple, everyday ways to use plantain flour so your kitchen feels more flexible, your meals stay interesting, and that pouch in your pantry works harder for you.
We’ll also touch on:
- Why unripe plantain flour is loved for its fibre and resistant starch
- How to pair it with our corn flour for better texture in bakes
- How every scoop quietly supports local farmers and processors
This post is for general food and cooking information only. It is not medical advice and does not replace speaking with a qualified health professional about your diet.
1. Creamy Plantain Flour Breakfast Porridge
When you want a warm breakfast but don’t feel like oats, plantain flour porridge is a quick swap you can cook in about 10 minutes.
Why people love it
- Uses just a few pantry ingredients
- Naturally gluten-free – made from 100% unripe plantain with no wheat added
- Unripe plantain flour contains resistant starch and dietary fibre, which behave more like fibre than simple sugar and help you feel satisfied
What you need (1–2 servings)
- 3–4 tablespoons Smooth Plantain Flour (Elubo Ogede)
- 1 cup water
- 1 cup milk or plant-based milk
- A pinch of salt
- 1–2 teaspoons honey or preferred sweetener
- Optional toppings: sliced fruit, groundnuts, seeds, coconut flakes
How to make it
- In a small bowl, whisk the plantain flour with a little water to make a smooth slurry (no lumps).
- Bring the remaining water and milk to a gentle simmer in a pot.
- Pour in the slurry slowly while stirring.
- Cook on low heat for 5–7 minutes, stirring until thick and creamy.
- Sweeten to taste, serve in a bowl, and add your favourite toppings.
Everyday convenience tip: If mornings are busy, pre-mix dry ingredients for 3–4 days in a jar. Each morning, scoop, add liquid, and cook.
2. Oven-Baked Plantain Flour Crunch Bites (Chin-Chin Style)
These are your “small chops from the same bag of flour” – perfect for school snacks, road trips, or something crunchy to serve with tea.
Short recipe videos and snack ideas built around one main ingredient are trending in many food communities. People love anything crunchy, simple and budget-friendly.
Instead of deep-frying all the time, you can bake a crunchy version.
What you need
- 1 cup Smooth Plantain Flour
- ¼ cup Silky White or Yellow Corn Flour (for a lighter crunch – optional)
- 3 tablespoons sugar (or to taste)
- ¼ teaspoon salt
- ½ teaspoon baking powder
- 2 tablespoons cold butter or coconut oil
- ¼–⅓ cup water (just enough to bring the dough together)
Method
- Pre-heat the oven to 180°C and line a baking tray.
- Mix plantain flour, corn flour (if using), sugar, salt, and baking powder.
- Rub in the butter or coconut oil until it looks like fine crumbs.
- Add water a little at a time until you get a soft but not sticky dough.
- Roll out and cut into small bite-sized squares or strips.
- Arrange on the tray and bake for 12–15 minutes, turning once, until golden at the edges.
- Cool completely so they crisp up, then store in an airtight jar.
Budget tip: Using local flours like plantain and corn helps reduce dependence on imported snacks and keeps more value within the local food economy.
3. Plantain Flour Flatbreads for Everyday Wraps
Think of this as a soft, flexible flatbread you can use for:
- Egg roll-style breakfasts
- Wraps filled with chicken, beans or veggies
- Simple stew scooping when you don’t feel like swallow
Using a mix of plantain, corn, and a little wheat flour (or a binder if you avoid wheat) gives you a soft, foldable bread – similar to the way corn and plantain flour blends give softer, lighter bakes.
What you need (6–8 small flatbreads)
- ½ cup Smooth Plantain Flour
- ½ cup Silky White or Yellow Corn Flour
- ½ cup wheat flour
- or more plantain flour + 1 extra egg/binder if you are avoiding wheat
- 1 teaspoon baking powder
- ½ teaspoon salt
- 2 tablespoons oil
- About ¾ cup of warm water
- Optional: herbs, chilli flakes or spices for flavour
Method
- In a bowl, mix all dry ingredients.
- Add oil and rub lightly with your fingers.
- Add warm water gradually, mixing until you get a soft dough.
- Cover and rest for 10–15 minutes.
- Divide into balls, roll out thin, and cook in a dry hot pan for 1–2 minutes per side until light brown spots appear.
- Keep cooked flatbreads stacked in a clean cloth so they stay soft.
Fill with scrambled eggs, sautéed vegetables, grilled chicken, beans, or suya – whatever feels right for your family.
4. Savoury Plantain Flour Dumplings for Soups and Stews
Instead of thickening soups only with regular flour or cornstarch, you can make soft plantain flour dumplings that cook right inside the pot.
Your plantain flour is already a great natural soup thickener; this is simply a more filling, fun version.
What you need
- ½ cup Smooth Plantain Flour
- 2 tablespoons Silky White or Yellow Corn Flour (optional)
- A pinch of salt
- ½ teaspoon seasoning of choice (onion powder, dry pepper, herbs)
- Enough water to form a soft dough
Method
- Mix the flours, salt and seasoning.
- Add water little by little until you get a soft, scoopable dough.
- Roll into small balls or scoop with a teaspoon.
- Drop gently into a simmering pot of light soup or thin stew.
- Cover and cook for 10–15 minutes until the dumplings are cooked through.
You’ll get a more filling soup without cooking a separate swallow – very helpful on busy evenings.
5. Smoothie, Pap and Baby Porridge Booster
Plantain flour also works beautifully as a smoothie and baby-food booster. Around the world, people are adding different flours to smoothies, porridges and pap for more body and variety.
You can lean into that trend by showing how one spoon changes the texture of everyday meals.
How to use it
In smoothies and shakes
- Blend in 1–2 tablespoons Smooth Plantain Flour per 350 ml smoothie.
- Add more liquid if you want it thinner.
In pap/ogi or custard-style breakfasts
- Cook your usual pap as you like it.
- Whisk 1–2 tablespoons plantain flour in a little cool water.
- Stir into the hot pap off the heat and mix until smooth.
In baby porridges (age-appropriate only)
- Follow your paediatrician’s guidance on textures and ingredients.
- When appropriate, whisk small amounts of plantain flour into warm porridge for extra body and variety.
Important: Always check with a qualified health professional for babies, toddlers, and anyone with special dietary needs. This is not medical advice.
Why Plantain Flour Fits Health-Focused, Busy, Budget-Aware Kitchens
1. Health-leaning without over-promising
Research shows that unripe plantain flour contains indigestible carbohydrates (resistant starch) and dietary fibre, which behave differently from simple sugars and support more gradual energy release.
At Green Unison, our plantain flour is made from 100% unripe plantains that are washed, peeled, gently low-heat dried and finely milled, so you get a smooth, naturally gluten-free flour that works in both savoury and sweet dishes.
We’re sharing this information as a general guide to food, not as a cure, treatment, or nutritional prescription.
2. Everyday convenience
One pouch of Smooth Plantain Flour can:
- Turn into swallow when you want it
- Become porridge, flatbread, snacks, dumplings, and smoothie boosters on busy days
- Combine with Silky White or Yellow Corn Flour for softer bakes, as we show in our baking guides
That means fewer random flours sitting half-used in the cupboard.
3. Cultural relevance, without losing tradition
These ideas don’t replace classic dishes; they stretch them:
- Dumplings in soups sit comfortably beside swallow.
- Flatbreads still welcome vegetable stews, beans and eggs.
- Chin-chin-style bites are still recognisable to anyone who grew up with small chops.
You’re not abandoning familiar tastes – just getting more from the same ingredient.
4. Economic value and supporting local producers
Plantain flour doesn’t appear by magic. There is a whole chain of people behind each pouch:
- Farmers
- Transporters
- Small and medium-scale processors who turn fresh plantain into flour
- Retailers and food businesses
Processing plantain into flour and snacks creates jobs, reduces post-harvest losses and improves profitability for small-scale producers. Choosing local flours like Smooth Plantain Flour and Silky Corn Flour keeps more of that value within the local economy.
Related Posts to Explore
If you enjoyed this guide, you may also like:
- How to Prepare Corn Flour for Swallow (Tuwo Masara): Smooth, Simple & Wholesome
- Bake Bakery-Style at Home with Wholegrain Corn Flour (White & Yellow)
These posts show how to combine plantain and corn flour in different ways for soft bakes and smooth swallow.
Where to Buy the Flours
Shop online
- 👉 Smooth Plantain Flour (Elubo Ogede) – No Sieving Needed
- 👉 Silky White/Yellow Corn Flour – Effortless Use
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Ready to try plantain flour beyond swallow and pancakes?
Tap “Add to cart” on our shop or send us a quick WhatsApp message – we’ll help you pick the right pack size for your kitchen 😊
Quick Disclaimer
Is this medical or nutrition advice?
No. This article is for general food and cooking information only. It does not replace professional medical or dietary advice. If you have any health condition or specific nutrition needs, please speak with a qualified health professional before changing your diet.