Plantain and coconut sauce

  • Makes 4 servings
  • Time 20 minutes

Plantains, a staple throughout much of Africa, are spiced up here to be served as a slightly sweet side dish. Warm, deeply satisfying, and quick, this is un- usual and good even on weeknights. Best with West African, Caribbean (especially Lechon Asado, page 375 of the book), Mexican, and South American dishes.

Other vegetables you can prepare this way: green bananas or potatoes, both of which will need longer cooking time.

  • 4 ripe (yellow-black) plantains, peeled and cut into 1-inch rounds
  • 1/2 teaspoon salt
  • 1/2 teaspoon curry powder, preferably homemade
  • Pinch of ground cloves
  • 1/2 teaspoon ground cinnamon, plus more to taste
  • 1/2 teaspoon ground allspice or cardamom
  • 1-1/2 cups coconut milk, homemade or canned

1. Put all the ingredients into a large saucepan over medium-low heat. Stir, then bring the mixture to a steady simmer.

2. Cook, stirring occasionally, until the plantains are tender and have absorbed almost all of the coconut milk, about 15 minutes. Serve immediately, sprinkled with a little more cinnamon if you like.

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