Estimated Nutrition (whole recipe, rough)
Counts 5 of 6 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Coconut | 1/2 cup shredded (40g) | 283 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Clove | 1 tsp ground (2g) | 7 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Plantain | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 3-4 plantains, sliced in rounds
- ¼ teaspoon of salt
- 1 teaspoon of curry powder
- ½ teaspoon of cinnamon
- 1/8 teaspoon cloves
- 1-2 cups of coconut milk
Directions
Combine all ingredients, except the coconut milk, in a heavy saucepan and stir.
Pour in 1 cup of coconut milk and simmer over low heat until the plantains absorbed the milk and are very tender.
It takes a while for them to get soft; give them about the same time you would need for cooking potatoes.
You can add more coconut milk if you desire.
Serve hot and try with fish or curries.
Category:Kenyan Recipes
Category:Kenyan Desserts