Cardamom stewed plantains from My Two Souths: Blending the Flavors of India into a Southern Kitchen (page 46) by Asha Gomez and Martha Hall Foose

  • coconut milk
  • plantains
  • green cardamom pods

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Senkimekia on March 30, 2017

    This was very simple to make and I enjoyed both the texture and the flavor. The starch from the plantain permeated the coconut milk and thickened it to a chowder consistency. May have to try using plantain as a thickener in other applications.

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