Cocoa Plantains Food
PLANTAINS IN COCONUT MILK
Make and share this Plantains in Coconut Milk recipe from Food.com.
Provided by Elmotoo
Categories Dessert
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Combine all ingredients except coconut milk in a heavy saucepan.
- Pour in 1 cup of coconut milk and simmer over low heat until plantain is very tender and milk is absorbed.
- Add more coconut milk if necessary. Serve hot.
COCOA PLANTAINS
Make and share this Cocoa Plantains recipe from Food.com.
Provided by krista schluderman
Categories Low Protein
Time 55m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- slice plantains in 1/2" diagonals. Sift together brown sugar, cocoa, and salt. Toss sliced plantains in dry mixture. Melt butter, add vanilla & milk to butter & pour over plantains coating evenly. Bake at 375 for 45 minutes.
Nutrition Facts : Calories 394.1, Fat 13.3, SaturatedFat 8.3, Cholesterol 34.8, Sodium 420.3, Carbohydrate 72.1, Fiber 3.5, Sugar 46.9, Protein 3.2
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TOP 24 FOODS FROM IVORY COAST - CHEF'S PENCIL
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- Attiéké. Cassava and plantain are significant ingredients in Ivorian cuisine. Attiéké is a popular dish made with grated cassava, very similar in taste and consistency to couscous.
- Garba. The King of street food in Côte d’Ivoire is the national Garba. It consists of attiéké and deep fried pieces of tuna. You can eat it well seasoned with tomatoes, chopped onions, and peppers, with a dash of oil from the fried tuna and seasoning.
- Ivorian Snacks (Alloco & Claclo) A common street-stall food is alloco, ripe plantain cut into small slices which are fried and salted in palm oil, with a spicy sauce made of onions and chili.
- Barbecued/Grilled Fish, Chicken or Pork. Imagine having marinated, well-seasoned fish or chicken grilled or barbecued and served with a mix of tomatoes and onions… there you have what Ivorians call poulet (chicken) or poisson braisé (roast fish).
- Kedjenou. Kedjenou is a traditional Ivorian dish of slowly cooked chicken and vegetables. This dish originates from the center the country and is pressure cooked in a canari (pot made out of clay).
- Foutou. Foutou is thick and heavy paste made of boiled then pounded plantains or yams. Foutou can accompany different stews. The Foutou is at its best with eaten with your hands (just like attiéké): simply break off a piece with your fingers and dip it in the sauce.
- Palm Oil Nut Sauce. Palm oil nut sauce is a rich and hearty sauce that is made by heavily pounding the palm nut fruit to extract the pulp. This process should be done carefully, without breaking the palm kernels inside the fruit.
- Peanut Butter Stew (Mafé Sauce) Peanut butter stew is nothing but fabulous. If you like peanut butter and chicken, especially drumsticks, then you will simply enjoy.
- Fisherman’s Soup. This is a very fresh sauce that smells divine and can be accompanied by seafood such as shrimp, lobster, and crab and even snails. You will definitely love to savor this sitting on one of the beautiful Ivorian beaches.
- Placali with Okra Sauce (or Kopè): A Highly Prized Specialty. Placali is very popular in Abidjan and many people love it. Cassava flour is poured into boiling water and then worked into a homogeneous, compact, and elastic paste.
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