Prep 5 mins
Cook 10 mins
This is from Kenya. It could be for dessert or try with curries or fish.
- 3 -4 plantains, sliced in rounds
- 1⁄4 teaspoon salt
- 1 teaspoon curry powder
- 1⁄2 teaspoon cinnamon
- 1⁄8 teaspoon clove
- 1 -2 cup coconut milk
- Combine all ingredients except coconut milk in a heavy saucepan.
- Pour in 1 cup of coconut milk and simmer over low heat until plantain is very tender and milk is absorbed.
- Add more coconut milk if necessary. Serve hot.
These were good. I tried plantains a couple of years ago and didn't care for them at all. Mine were pretty ripe - yellow and black - so I think that made a big difference. Loved the aroma from the spices. Thanks Bethie for a nice dish that I enjoyed. Made for ZWT7 by a fellow Emerald City Shaker.
This was my first time trying plantains and they were really delicious. My store only had green plantains, so I put them on the counter to ripen. After 4 days, they were yellow/black and soft to the touch. The coconut milk blended perfectly with the flavor of the plantains. I cooked the plantains until they soaked up most of the coconut milk, and the mixture was very thick. Next time, I'll cook it less as I'd like the coconut milk to be a little thinner. But the taste was wonderful, an easy-to-make delicious treat.
I noted that the coconut milk did seem to thicken as it cooked on low heat. I think I bought plaintains that were not quite ripe yet because they were hard to peel and not sweet at all. When served I added some coconut flakes and a squirt of whip cream on top. Prepared as a participant in the Aus/NZ Swap #28 Event May 1009.