Cooked bananas are a great favourite of mine. I love them stewed in a sweet syrup with a cupful of succulent sago (tapioca).
As saba (a Philippine banana) is hardly available in London, I reckon a ripe plantain will do a passable substitute (not as good as a saba, though). Below is something which is delicious and would delight even young appetites.
Ripe plantain
Photo by JMorton
Plantain
Photo by JMorton
Sweet Plantain in Coconut Milk
Ingredients:
1 cup granulated sugar
1 cup of fresh coconut creme or 1 can of coconut creme
1/2 cup water
4 large ripe plantains
1 tsp salt
Preparation:
Arrange the four whole plantains in a large enough sauce pan. Ensure that the plantains are not peeled.
Pour boiling water over the plantains to cover them.
Add a little salt to the water.
As soon as the skins crack, the plantains are done.
Remove and cool. When cool, take off the skins, and cut plantains in manageable pieces.scrape
Make a syrup from the cup of sugar and a cup of fresh coconut as well as half a cup of water.
Bring to a boil and then lower down the heat and simmer for 10 minutes or until the the sauce has thicken into a syrup.
Pour this over the boiled plantains and serve.
Enjoy!