Bananas St-Jacques or Plantains Cooked in Coconut Milk Recipe
Bananas St-Jacques or Plantains Cooked in Coconut Milk
Flavors of the Seychelles
Total time: 30 to 60 minutes

Preparation time: 5 minutes
Cooking time: 35-40 minutes

Difficulty: Easy
Chef's Note

This is a delicious and easy Creole dessert - and if you happen to be travelling on Mahé Island in the Seychelles, be sure to climb the steep path to the Jardin du Roy to sample Micheline Georges' original version.

Cooking takes 35-40 minutes in total. 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.

For 3 servings

- 3 large plantains
- 3 big spoonfuls of brown sugar
- 1/4 tsp. salt
- 1 vanilla bean
- A pinch of ground nutmeg
- 1 can of coconut milk
- A few cinnamon leaves or 1 cinnamon stick
  1. Peel the plantains; halve them both lengthwise and widthwise 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. Bring to a boil and boil for about 10 minutes over fairly high heat.
  4. 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."
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Collaboration : Air Seychelles

The recipe for Bananas St-Jacques was created by Micheline Georges and Patrick Salomé, the chef of the Jardin du Roi, Domaine de l'Enfoncement, Anse Royale, Mahé, Seychelles

Photos: Jean-Paul Krebs.


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