A Zanzibari version of banana pudding, Ndizi Mbeechi which translate from Swahili to overripe bananas. Although we call these bananas they are in fact deliciously sweet plantain, simmered in creamy coconut, aromatic cardamom and a tiny bit of sugar to lift the rich sweetness of the plantain. We make these as a dessert, but also enjoy eating them in the morning, they’ve turned out to be a great topping on pancakes and porridge too!

Cooking Tips:

• You can use coconut milk powder instead of the milk in a tin, but you’ll need to mix it with some water to make it smooth before pouring in.

• Try to use crushed whole cardamoms and not pre-ground powder as the flavour just won’t be the same.

• Find coconut milk that has at least 70% coconut!

Ingredients:

• 2 Plantains

• 50g Caster Sugar

• 12 Cardamom Pods (crushed)

• 200ml Water

• 400ml Coconut Milk

Method:

1. Peel and cut your plantain into quarters (long ways)

2. Place the skins, skin down in your pan - this is an old Zanzibari method to stop the plantain from sticking to the pan and burning.

3. Place the plantain on top, then pour over the water, sugar and cardamom and place onto boil.

4. Leave to boil for 15minutes and then add in your coconut milk and continue to boil for a further 10-15mins till the plantain is soft, but not mushy and the coconut liquid has thickened.

5. Serve right away or save for your pancakes, late night cravings or morning porridge!