Ripe plantains and sweet potato slow-cooked in spiced coconut milk — the beloved national dessert of Seychelles.
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.
Serves 4
Pour coconut milk into a medium saucepan over medium heat. Add sugar, vanilla and nutmeg; stir to dissolve.
Add sweet potato cubes and bring to a gentle simmer. Cook 10 minutes until starting to soften.
Add plantain halves, pressing them into the liquid. Simmer uncovered 15–18 minutes, turning once, until very tender and sauce has thickened.
Remove from heat and rest 5 minutes. Serve warm in bowls with plenty of the coconut sauce.
Use very ripe, yellow-black plantains for maximum sweetness.
A pinch of salt balances the sweetness beautifully.
Weigh dry ingredients on a scale instead of using cups — grams are the difference between a tender and a tough crumb.
Bring eggs and dairy to room temperature before mixing; cold ingredients seize fats and produce a dense, uneven texture.
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.
Refrigerate in an airtight container up to 3 days. Reheat gently on the stovetop with a splash of coconut milk.
Ladob derives from the French Creole culinary tradition that took root in Seychelles during the 18th-century French colonial period, fusing African, French, and South Asian influences into the islands' unique Creole cuisine.
Yes — unripe plantains make a savoury side dish. Reduce sugar to 1 tsp and serve alongside grilled fish.
Absolutely. Full-fat canned coconut milk gives the richest result.
Yes — most of the components can be prepared up to a day in advance and refrigerated separately. Reheat gently and assemble just before serving so textures stay distinct.
Stay close to the role each ingredient plays: swap aromatics for similar ones (shallot for onion, lime for lemon), and keep the fat-acid-salt balance intact. Spice blends can usually be approximated with what's in the cupboard.
Per serving (280g / 9.9 oz) · 4 servings total
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