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🇸🇨 Seychelles

Ladob recipe

A Seychellois daube where ripe plantain, sweet potato and cassava are simmered together in coconut milk with nutmeg and a vanilla pod.

Ladob, Seychelles

45 minuteseasy8 ingredients

Ingredients

How to make Ladob

  1. Peel 4 ripe plantains (the Saint Jacques variety if you can find them) and cut them into 4 cm chunks. Dessert bananas fall apart and are not what is used here.
  2. Peel 300 g of sweet potato and 300 g of cassava, cut into 3 cm cubes, and pull out the woody core running through the cassava.
  3. Lay everything in a wide pan in a single layer and pour over 800 ml of coconut milk, just enough to cover.
  4. Add 120 g of sugar, 1 vanilla pod split lengthwise, half a nutmeg grated fresh, and a pinch of salt.
  5. Simmer uncovered on low heat for 25 to 30 minutes, stirring rarely so the pieces stay whole, until the cassava is tender.
  6. Let the coconut milk reduce on its own until it coats the fruit. No flour or starch goes in.
  7. Remove the vanilla pod and serve hot, or chilled the next day as Seychellois often eat it.

What is Ladob?

Ladob is a traditional dish from Seychelles, simmered in one pot, and takes about 45 minutes from start to finish. It is built around coconut milk, sweet potato and cassava. The recipe below uses 8 ingredients and is written out step by step.

How long does Ladob take?

At 45 minutes it is quicker than 86% of the 586 dishes in Copper's atlas. Copper's atlas has 35 dishes built on coconut milk. The method runs to 7 steps, the longest being 30 minutes.

Any tips for making Ladob?

Use ripe plantains, not dessert bananas that fall apart, and stir rarely so the pieces stay whole while the coconut milk reduces.

How Ladob compares

Vanilla pod appears in no other dish in the atlas.

Cooked with the same thing elsewhere

Other traditional dishes built on plantain, from other countries.

Copper documents Seychelles alongside 197 other countries. Every recipe is free to read, with the full ingredient list and every step.

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