Labouyi Bannann

Ingredients

• 3 green plantains
• 750 ml water, divided
• 400 ml coconut milk or 1 tin evaporated milk
• 1 cinnamon stick
• 2 star anise
• 1 strip of lime zest
• 1/4 tsp freshly grated nutmeg
• 1/2 tsp salt
• 1 tsp vanilla extract
• 3 tbsp sugar, or to taste
• 30 g butter

Before you cook

• Cut the ends off the plantains, score the skin lengthwise and peel it away.
• Chop the peeled plantains into rough chunks.
• Blend the plantain chunks with 500 ml of the water until completely smooth.
• Grate the nutmeg.

Steps

1. Pour the remaining 250 ml water into a heavy saucepan with the cinnamon stick, star anise and lime zest.
2. Bring it to a boil and let the spices infuse for 5 minutes.
3. Pour the blended plantain into the pan in a steady stream, whisking as you go.
4. Whisk constantly for 3 minutes as the porridge thickens and turns glossy.
5. Turn the heat to low and add the salt.
6. Cook for 10 minutes, stirring every minute, until the raw starchy taste has gone.
7. Stir in the coconut milk, sugar, nutmeg and vanilla.
8. Cook for a final 4 minutes until the porridge holds a trail from the spoon.
9. Take out the cinnamon stick, star anise and lime zest.
10. Stir in the butter, then pour into bowls and serve hot.