Seychelles | Dessert

Ladob

Seychellois sweet ladob, ripe plantains and sweet potatoes simmered in coconut milk with vanilla, nutmeg, sugar, and salt.

Country
Seychelles
Region
East Africa
Time
45 min
Serves
4
Level
easy
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Recipe overview

What to know before you cook

Use this overview to check the occasion, serving ideas, regional context, and cooking commitment before you begin.

When to cook it

Best for everyday meals. Plan on a easy cook and about 45 minutes total.

What to serve alongside it

Tea, grilled fish meal finish, coconut flakes, or fresh fruit

Follow the collection

Vegetarian Africa is the easiest collection to explore after this dish. Vegetarian Africa

Regional lane

Seychelles national table. A structured Seychelles dish in the AfroKitchen archive.

Chef watch-outs
  • Rushing the base before the raw edge has cooked out.
  • Adding all seasoning early and forgetting to adjust at the end.
  • Cooking on heat that is too high once the dish should be steaming or simmering.
How you know it is ready
  • The aroma should smell rounded rather than raw or sharp.
  • Oil, sauce, broth, or steam should look settled and deliberate.
  • The final texture should match the dish style before you plate it.
Chef board

Build the table around Ladob

Tea, grilled fish meal finish, coconut flakes, or fresh fruit

Best route from here

Seychelles national table

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Servings 4

Scale the dish before you shop, then use the checklist while you cook.

How to cook it

Step-by-step method

Keep the rhythm calm, watch the texture, and adjust seasoning at the end.

Back to Seychelles
5 steps 10 min prep 35 min cook 45 min total easy
1
Combine
Place coconut milk, water, sugar, vanilla bean and seeds, nutmeg, and salt in a pot. Bring to a gentle simmer.
Heat 05:00
2
Add Vegetables
Add sweet potato chunks first as they take longer to cook. Simmer until slightly softened.
Cook sweet potato 10:00
3
Add Plantains
Add plantain halves. Continue simmering gently until both are tender but still holding their shape.
Kitchen noteDo not stir too vigorously — you want the plantains and sweet potatoes to stay intact.
Simmer 15:00
4
Thicken
If sauce is too thin, gently remove fruit and reduce the coconut sauce until creamy. Return fruit.
Kitchen noteThe sauce should be thick enough to coat the back of a spoon.
5
Serve
Serve warm in bowls with plenty of the vanilla coconut sauce spooned over. Remove vanilla pod before serving.
Kitchen noteLadob is equally delicious served cold the next day — the flavors deepen overnight.

Every household has small variations. Start here, then adjust seasoning, heat, and serving sides to your kitchen.

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