Banana Ladob – plantain in coconut milk – is a dessert made with ripe plantain, coconut milk, and flavored with cinnamon, nutmeg, and vanilla.
Plantain is not a banana, but in Seychelles, they call it “banana.”
Ladob might come from the French word “daube,” which is a classic Provençal stew made with beef braised in wine, vegetables, garlic, and herbs, traditionally cooked in a daubière, a braising pan.
Or it could also come from the Malagasy word dauba-dauba.
In Seychelles, this cooking method has a different meaning when applied to fish and meat compared to when applied to desserts.
Daube or ladob laviann of meat or fish (ladob pwason) are stews to which fried potatoes and sometimes peas are added.
The ladob in the context of desserts is a dish cooked over moderate heat with coconut milk, nutmeg, vanilla, and sugar.
Other plantain-based recipes:
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 5 Minutes
- Portions: 4 People
- Cooking methods: Boiling
- Cuisine: International
- Seasonality: All seasons
Ingredients
- 3 ripe plantains
- 1/4 cup sugar
- 3 cinnamon sticks
- to taste nutmeg
- 1 vanilla bean
- 2 1/2 cups coconut milk
- 1 pinch salt
Steps
Peel and cut the plantains into quarters (in half and again in half).
In a pot, add the spices, then the plantains, sugar, coconut milk, and a pinch of salt.
Bring to a boil for 10 minutes, then reduce to moderate heat and cook for another 5 minutes.
Remove the vanilla bean and cinnamon sticks.
