Ladob Bannann
The Quirky Foodster Team
Ingredients
- Ripe Plantains or bananas, peeled and sliced — 6
- Coconut milk — 400 ml (14 oz)
- Sugar — 80 g (1/3 cup)
- Ground nutmeg — 1/4 tsp
- Cinnamon Stick — 1
- Of salt — pinch
- Vanilla extract — 1 tsp
Method
- Combine the coconut milk, sugar, nutmeg, cinnamon stick and salt in a saucepan.
- Bring to a gentle simmer.
- Add the sliced plantain or banana.
- Simmer gently for 12-15 minutes until the fruit is tender and the sauce has thickened slightly.
- Stir in the vanilla and remove the cinnamon stick.
- Serve warm in bowls.
Introduction: Sweet plantain simmered in coconut milk with warming spices, a comforting Seychellois breakfast.
Cultural Background: Ladob, a dish of fruit or root vegetables simmered gently in sweetened coconut milk, is a beloved Seychellois comfort food, this banana version a popular way to start the day.
Tips: Use fruit that is ripe but still holds its shape so it doesn't disintegrate during simmering. Simmer gently rather than boiling hard to keep the coconut milk from separating.
Variations: Add a handful of raisins for extra sweetness and texture; swap plantain for sweet potato for a savoury-leaning variation.
Storage: Store in an airtight container in the refrigerator for up to 2 days.
Reheating: Reheat gently on the stovetop over low heat, stirring occasionally, being careful not to boil vigorously.
Nutrition: Approx. 320 kcal, 3 g protein, 52 g carbohydrate, 12 g fat per serving.
FAQs:
Q: What is ladob?
A: A traditional Seychellois dish of fruit or root vegetables gently simmered in sweetened, spiced coconut milk, enjoyed as both breakfast and dessert.
Q: Can this dish be made savoury?
A: A savoury version using green banana or breadfruit without sugar, often served alongside fish, is also traditional.
- Ripe Plantains or bananas, peeled and sliced — 6
- Coconut milk — 400 ml (14 oz)
- Sugar — 80 g (1/3 cup)
- Ground nutmeg — 1/4 tsp
- Cinnamon Stick — 1
- Of salt — pinch
- Vanilla extract — 1 tsp
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