dessert vegan

Ladob

Ripe plantains or breadfruit simmered in coconut milk with sugar, nutmeg and vanilla.

Eaten in: Seychelles

Prep: 10 min
Cooking: 25 min
Total: 35 min
Servings: 4

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About the dish

Ladob is one of the most typical Seychellois desserts. Ripe plantains, breadfruit, sweet potatoes or cassava are simmered slowly in coconut milk with sugar, nutmeg, vanilla and cinnamon until the fruit is soft and the sauce thick and caramel-coloured. It is served warm or chilled, often at the end of a family lunch. There is also a savoury ladob, in which salted fish goes into the coconut milk instead of sugar and the plantains are still green.

Main ingredients

plantains
coconut milk
sugar
nutmeg
vanilla
cinnamon

Recipe

Ladob

https://foodmap.ominuvo.com/dish/ladob

Ingredients

4 servings

4 ripe plantains (black-skinned)
400 ml coconut milk
100 g brown sugar
1 vanilla pod or 1 tsp vanilla extract
1 cinnamon stick
¼ tsp freshly grated nutmeg
a pinch of salt

Method

Peel the plantains and cut them diagonally into pieces 2–3 cm thick.
In a wide pan mix the coconut milk with the sugar, salt, cinnamon, nutmeg and the split vanilla pod.
Bring to a gentle simmer, stirring until the sugar dissolves.
Add the plantains and cook over low heat for 15–20 minutes, turning them gently, until soft and the sauce has thickened.
Remove the vanilla pod and cinnamon and serve the ladob warm or chilled.

From the same kitchen

main dish Octopus curry Tender octopus simmered in a creamy coconut-milk curry – a classic of Seychellois Creole cooking.