Soup

Coconut plantain soup

Name: Coconut plantain soup
Total time: 30 min
Yield: 4 servings
Ingredients: 3 Plantain; 400 ml Coconut milk; 1 Onion; 1 piece (3 cm) Ginger; 1 stick Cinnamon; 300 ml Stock; 1 tbsp Neutral oil; 1 pincée Salt

Preparation time: 30 min
Servings: 4 servings

Ingredients

4 servings

Plantain — to buy3
Coconut milk — to buy400 ml
Onion — to buy1
Ginger — to buy1 piece (3 cm)
Cinnamon — to buy1 stick
Stock — to buy300 ml
Neutral oil — to buy1 tbsp
Salt — to buy1 pincée

Preparation

Peel the plantains and cut them into thick slices.
Heat the oil in a pot, sauté the sliced onion for 5 minutes.
Add the grated ginger and cinnamon stick, cook for 1 minute until fragrant.
Add the plantain slices, pour in the stock and coconut milk.
Bring to a simmer then cook covered for 15-18 minutes until the plantain is very tender.
Remove the cinnamon stick, roughly mash some of the plantain with a fork against the side of the pot to lightly thicken the soup.
Season with salt, taste, adjust and serve piping hot: this soothing, mildly sweet soup reflects the Swahili influence on Somalia's coastal cuisine.