Ladob

About This Recipe

Ladob is the quintessential Seychellois comfort dish, served both as a dessert and a savoury side depending on whether ripe or unripe plantains are used. The sweet version simmers golden plantains and chunks of sweet potato in rich coconut milk perfumed with vanilla and a pinch of nutmeg until everything is lusciously tender. It is eaten warm or at room temperature and appears at every family gathering across the islands.

Ingredients

Serves 4

• 3 largeripe plantains, peeled and halved
• 300 gsweet potato, peeled and cubed
• 400 mlcoconut milk
• 1 tspvanilla extract
• 2 tbspsugar
• 1/4 tspground nutmeg

Instructions

1. 1

   Combine base

   Pour coconut milk into a medium saucepan over medium heat. Add sugar, vanilla and nutmeg; stir to dissolve.

2. 2

   Add vegetables

   Add sweet potato cubes and bring to a gentle simmer. Cook 10 minutes until starting to soften.

3. 3

   Add plantains

   Add plantain halves, pressing them into the liquid. Simmer uncovered 15–18 minutes, turning once, until very tender and sauce has thickened.

4. 4

   Rest and serve

   Remove from heat and rest 5 minutes. Serve warm in bowls with plenty of the coconut sauce.

Variations

• •

  Add a stick of cinnamon for extra warmth.

• •

  Use breadfruit instead of sweet potato for a more traditional version.

• •

  Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.

• •

  Spicier: add a finely chopped fresh chile or a teaspoon of crushed Aleppo/Urfa pepper to the aromatics for warm, layered heat instead of a single sharp hit.

Storage

Refrigerate in an airtight container up to 3 days. Reheat gently on the stovetop with a splash of coconut milk.

Frequently Asked Questions