It was rich, warm, creamy, full of flavour. The one I ate was baked in the oven, and had raisins added. This recipe is simmered in a pot.
Vudi, pronounced voon-dee, is like a short fat banana. It’s not a banana,
it’s not a plantain, but more like a combination of the two. Firm ripe bananas, or even green bananas would be a good substitute - starchy.
2 large ripe vundi, sliced into 1/4-1/2 inch thick rounds
1 cup coconut milk
3 tbsp shredded coconut
1 tbsp sugar (optional & most likely unnecessary)
Simmer covered over medium-low heat for 15 minutes, stirring occasionally. Serve warm or at room temperature.
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