PLANTAINS IN COCONUT MILK
Plantain is a staple in different parts of the world. It is a fruit but treated like a vegetable (like a potato). Plantains are a lot bigger in size than bananas and are usually cooked before being eaten. Yellow or green plantains are usually used in Caribbean and West African meals as part of the main dish itself, or fried and served as a side dish.
However, in East Africa, yellow/ripe plantain is usually cooked in coconut milk and is a sweet favorite delicacy.
STEP 1: PREPARATION
STEP 2: HOW TO COOK PLAINTAIN IN COCONUT MILK
When you are ready to cook, gently lift the saucepan and place on a fire source. Be careful not to shift the skins covering the bottom of the pan to prevent the plantain being burnt while cooking.
MORE INFORMATION & TIPS
1) The ratio of Plantain to a cup of coconut milk is usually 1: 1
However you can reduce the amount of coconut milk by a quarter or increase it by a quarter depending on how ripe the plantains are (the more ripe the plantain is, the less liquid is needed), how thick you want your sauce to be or the quantity of sauce you would like to serve (some people like a small quantity but thick sauce, others like alot!).
If the plantain is very unripe, you can first boil it in plain water before you add the coconut milk.
2) The amount of sugar you add depends on personal preference. Some people like it too sweet, others not. It is your choice.
3) OPTIONAL INGREDIENTS: (These are optional ingredients in addition to the basic ingredients above. They are not essential and you can do without them).
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