Stewed Plantains

Photography By Andrew Thomas Lee

You can serve these plantains as a side dish or as dessert. This dish pairs nicely with the rice-flour Appam.

Stewed Plantains
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  1. 3 cups water
  2. 8 to 10 cardamom pods, crushed skin and seeds
  3. 3/4 cup sugar
  4. 1/2 teaspoon salt
  5. 4 ripe sweet plantains, cut into ½-inch-thick disks
  6. 2 cups coconut milk
  1. In a 6-quart saucepan, bring the water, cardamom, sugar, and salt to a boil. Add plantains, and cook for 15 minutes on a medium flame until the plantains are fork-tender. Add coconut milk, bring to a simmer, and remove pan from heat. Serve warm or at room temperature.
Bake from Scratch


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