Bananas St-Jacques (Plantains Cooked in Coconut Milk)
Flavors of the Seychelles. This is a delicious and easy Creole dessert - and if you happen to be travelling on Mahe Island in the Seychelles, be sure to climb the steep path to the Jardin du Roy to sample Micheline Georges' original version. Remember for an authentic "daube" you need a heavy-bottomed cast iron pot. Cook uncovered, since coconut milk dishes lose flavor when covered. Serve with a good cup of tea. Total time: 30 to 60 minutes.
⏱️ Prep: 5 min🍳 Cook: 40 min
Ingredients
| 3 | Large plantains | |
| 3 big spoonfuls | Brown sugar | |
| 1/4 tsp | 1.3 ml | Salt |
| 1 | Vanilla bean | |
| a pinch | Ground nutmeg | |
| 1 can | Coconut milk | |
| a few leaves or 1 stick | Cinnamon leaves or cinnamon stick |
Instructions
- Peel the plantains; halve them both lengthwise and widthwise to obtain 4 pieces each.
- In a fairly large, deep pot, place the cinnamon leaves or cinnamon stick, and then the plantain pieces. Sprinkle with sugar, salt, nutmeg and grated vanilla.
- Add the coconut milk - it should practically cover the plantains. Bring to a boil and boil for about 10 minutes over fairly high heat.
- Reduce the heat and continue cooking for 25 minutes or until the liquid has reduced considerably, leaving a little sauce in the pot to spoon over the bananas. This is an authentic Seychelles "daube."