Daube Banann ek Patat Douce (Seychellois Coconut Milk Plantain & Sweet Potato Braise) – Authentic Seychelles Recipe
Traditional Seychellois sweet-savory coconut braise of island plantains and tubers.
- Country of Origin
- 🇸🇨 Seychelles (East Africa, Africa)
- Dietary Profile
- vegan
- Prep Time
- 15 min
- Cook Time
- 30 min
- Difficulty
- Easy
- Signature Staples
- Ripe plantains and orange sweet potatoes, Thick coconut milk, Toasted coconut flakes, Vanilla bean note, Nutmeg
Ingredients for Daube Banann ek Patat Douce (Seychellois Coconut Milk Plantain & Sweet Potato Braise) (4 Servings)
- 1.25 lbs (or 2.5 cups) ripe plantains and orange sweet potatoes, prepped into bite-sized pieces
- 1.5 cups thick coconut milk, washed and trimmed
- 1 cup toasted coconut flakes
- 1 medium onion and 3 cloves garlic, finely minced with vanilla bean note
- 1.5 tbsp traditional Seychelles seasoning (nutmeg, cinnamon, pinch of sea salt)
- 2.5 cups rich culinary stock or aromatic cooking liquid, plus 2 tbsp cooking oil
Step-by-Step Cooking Instructions
- Heat oil in a heavy Dutch oven or deep skillet over medium-high heat; brown ripe plantains and orange sweet potatoes for 5 minutes.
- Add minced onion, garlic, vanilla bean note, and nutmeg, cinnamon, pinch of sea salt, stirring for 2 minutes until deeply aromatic.
- Add thick coconut milk and pour in the braising liquid; bring to a lively simmer.
- Cover and braise over medium-low heat for 20–22 minutes until meltingly tender and the sauce is rich and glossy.
- Stir in toasted coconut flakes right before serving warm.