Ladob

Prep time: 10 minutes

Cook time: 30 minutes

Total time: 40 minutes

Servings: 4 servings

Country of Origin

Seychelles

Description

Ladob is one of the most beloved dishes of Seychellois Creole cuisine — ripe plantains (or breadfruit, or sweet potatoes) simmered in fresh coconut milk with sugar, a whisper of vanilla, and a grating of nutmeg until everything melds into a silky, fragrant pudding. The sweet version is eaten as a snack, breakfast, or dessert. There is also a savory version made with salted fish, eaten on days when the sea is too rough to fish — a reminder that Ladob is a dish born of the islands, shaped by whatever the land and sea provide.

Presentation & How It's Eaten

Sweet Ladob is served warm in a bowl, the coconut milk pooled around the soft plantain pieces. It can be eaten on its own or alongside grilled fish and rice. At Seychelles Creole Festival celebrations it appears on every communal table. It is comforting in the way only simple island food can be — generous, fragrant, and unmistakably tropical.

Ingredients

• 4 ripe plantains (skins should be yellow-black), peeled and cut into 5cm pieces

• 400ml fresh or canned coconut milk

• 3 tbsp sugar (or to taste)

• 1 vanilla bean, split and seeds scraped (or 1 tsp pure vanilla extract)

• 1/4 tsp freshly grated nutmeg

• Pinch of salt

• 100ml water

Step-by-Step Directions

1. Combine in Pot: Place the plantain pieces in a wide saucepan. Pour in the coconut milk and water.

2. Add the Aromatics: Add sugar, vanilla seeds and pod (or extract), nutmeg, and a pinch of salt. Stir gently to combine.

3. Simmer: Bring to a medium simmer over medium heat, stirring occasionally. Do not boil hard — a gentle simmer lets the plantains soften without falling apart.

4. Cook Until Tender: Simmer uncovered for 20 to 25 minutes, turning the plantain pieces once halfway through. The plantains should be completely tender and the coconut milk reduced to a thickened, slightly translucent sauce.

5. Taste and Adjust: Taste the sauce. Add more sugar or a squeeze of lime if desired.

6. Serve: Ladle into bowls warm, spooning the coconut sauce over the plantains.

Optional

Savory Ladob: Replace the sugar and vanilla with 200g of flaked salted fish (such as bacalhau or any dried fish) and omit the nutmeg. Add 1 diced onion and simmer everything together for a savory Seychellois main course.

Cooking Tips

Ripe Plantains are Essential: The sweetest, softest Ladob comes from very ripe plantains — look for skins that are almost entirely black. Under-ripe plantains will not yield the same sweetness or silky texture, no matter how long you cook them.

Nutrition Facts

(Estimated per serving, based on 4 servings)

Calories: ~320 kcal

Total Fat: 13g

Saturated Fat: 11g

Cholesterol: 0mg

Sodium: 30mg

Total Carbohydrates: 52g

Dietary Fiber: 4g

Sugars: 30g

Protein: 3g