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“A Creole dessert from the Seychelles. Taken from the Worldwide Gourmet and Posted for ZWT7”
READY IN:
40mins
SERVES:
3
UNITS:
US

Ingredients Nutrition

Directions

  1. Peel the plantains; halve them both lengthwise and width wise to obtain 4 pieces each.
  2. 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.
  3. Add the coconut milk - it should practically cover the plantains.
  4. Bring to a boil and boil, uncovered, for about 10 minutes over fairly high heat.
  5. 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.

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