3 large plantains
5 tbl spoon of brown sugar
1 vanilla bean
½ teaspoon of ground nutmeg
1 can of coconut milk
1cinnamon leaves or 1 cinnamon stick
Pinch of salt
Peel the plantains; halve them both length wise and width wise to obtain 4 pieces each.
In a large non-stick deep pot, place the cinnamon leaves or cinnamon stick, and then the plantain pieces. Sprinkle with sugar, salt, nutmeg and grated vanilla.
Add the coconut milk – it should cover the plantains. Bring to a boil and boil for about 10 minutes over fairly high heat.
Reduce the heat and continue cooking for 25 minutes or until the liquid has reduced considerably, leaving a little sauce in the pot to spoon over the bananas.
Note: For an authentic “daube” you need a heavy-bottomed cast iron pot. Cook uncovered, since coconut milk dishes tend to lose flavour when covered.