Green bananas simmered until tender in rich coconut milk with a hint of nutmeg, a simple and satisfying Seychellois comfort dish often served as a side.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Instructions
-
1
Peel green bananas and slice into thick rounds about one centimetre thick.
-
2
Place banana slices in a saucepan and cover with coconut milk.
-
3
Add nutmeg and salt. Bring to a gentle simmer over medium-low heat.
-
4
Cook for twenty to twenty-five minutes, stirring occasionally, until bananas are soft and coconut milk has thickened.
-
5
Serve warm as a side dish alongside fish curry or grilled meat.
Did You Know?
The name kat-kat comes from the Creole onomatopoeia for the sound of the wooden spoon cutting through the soft bananas as they cook.
Chef's Notes
Equipment Tips
- saucepan
- wooden spoon
- knife
Garnishing
grated nutmeg
Accompaniments
The Story Behind Kat-Kat Banane
Kat-kat banane is one of the most ancient Seychellois dishes, dating to the earliest settlement of the islands. Green bananas were one of the few starchy staples that grew abundantly, and coconut milk provided the fat and richness needed to sustain hardworking plantation labourers. This dish represents pure Creole ingenuity, creating something deeply satisfying from just two primary ingredients.
Comments (0)
Log in to leave a comment.
No comments yet. Be the first to share your thoughts!