Ladob Banane (Seychellois Spiced Coconut Plantains)

Ingredients

• 4 ripe plantains, peeled
• 1 can (400 ml) coconut milk
• 1/2 cup water
• 3 tbsp brown sugar
• 1 cinnamon stick
• 1/4 tsp ground nutmeg
• 1 vanilla pod, split (or 1 tsp vanilla extract)
• pinch of salt

Before you cook

• Peel the plantains.
• Cut each plantain on the diagonal into thick slices about 2 inches long.
• Split the vanilla pod lengthwise with a knife.
• Measure out the coconut milk, water, and brown sugar.

Steps

1. Place the plantain slices in a wide, heavy-bottomed saucepan.
2. Add the cinnamon stick, nutmeg, vanilla pod, and a pinch of salt.
3. Pour in the coconut milk and water.
4. Sprinkle in the brown sugar.
5. Set the pan over medium-high heat and bring it to a boil.
6. Reduce the heat to a gentle simmer once it boils.
7. Simmer uncovered for 10 minutes.
8. Continue simmering for another 15 to 20 minutes, spooning the sauce over the plantains occasionally, until they are tender and the sauce has thickened slightly.
9. Remove the cinnamon stick and vanilla pod.
10. Spoon the plantains and warm coconut sauce into bowls to serve.