Banana Stobá with Coconut Rice

Ingredients

• 4 ripe bananas 4 ripe bananas
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 teaspoon ground cinnamon 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves 1/4 teaspoon ground cloves
• 1 cup (240ml) vegetable broth 1 cup (240ml) vegetable broth
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• Salt and pepper to taste Salt and pepper to taste
• For the Coconut Rice: For the Coconut Rice:
• 1 cup (200g) jasmine rice 1 cup (200g) jasmine rice
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 1 cup (240ml) water 1 cup (240ml) water
• 1/2 teaspoon salt 1/2 teaspoon salt

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 14g, 10g
• Carbohydrates (total, sugars): 47g, 20g
• Protein: 3g
• Fiber: 4g
• Salt: 0.8g

Preparation

1. 1.
   In a large skillet, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, and sauté until they become translucent and fragrant.
2. 2.
   Peel the bananas and cut them into thick slices. Add the banana slices to the skillet and cook for about 5 minutes, stirring gently to avoid mashing the bananas.
3. 3.
   Sprinkle the ground cinnamon, nutmeg, and cloves over the bananas. Stir well to coat the bananas evenly with the spices.
4. 4.
   Pour in the vegetable broth and coconut milk. Season with salt and pepper to taste. Reduce the heat to low and simmer for 15-20 minutes, or until the bananas are soft and the stew has thickened slightly.
5. 5.
   While the stew is simmering, prepare the coconut rice. Rinse the jasmine rice under cold water until the water runs clear. In a saucepan, combine the rinsed rice, coconut milk, water, and salt. Bring to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes, or until the rice is tender and the liquid has been absorbed.
6. 6.
   Serve the Banana Stobá alongside the fragrant coconut rice. Enjoy the creamy stew and fluffy rice together, savoring the unique flavors of Curaçao.

Treat your ingredients with care...

• Bananas — Choose ripe bananas with a few brown spots for the best flavor and texture in the stew.
• Coconut milk — Shake the can of coconut milk well before using to ensure the creamy part is well mixed with the liquid.
• Jasmine rice — Rinse the jasmine rice thoroughly to remove excess starch and achieve fluffy cooked rice.
• Ground spices — For the best flavor, use freshly ground cinnamon, nutmeg, and cloves. If possible, grind whole spices at home using a spice grinder or mortar and pestle.

Tips & Tricks

• For a touch of heat, add a pinch of cayenne pepper to the stew.
• Garnish the Banana Stobá with fresh cilantro or parsley for a burst of freshness.
• If you prefer a smoother texture, use an immersion blender to partially blend the stew before serving.
• Leftovers can be refrigerated and reheated the next day. The flavors will meld together even more, making it even more delicious.
• Serve the Banana Stobá with a squeeze of lime juice for a tangy twist.

Serving advice

Serve the Banana Stobá with Coconut Rice in individual bowls, allowing each person to garnish their portion with fresh herbs and a squeeze of lime juice. Accompany the dish with a side of plantain chips or a simple green salad for a complete meal.

Presentation advice

To make the dish visually appealing, place a scoop of coconut rice in the center of the bowl and ladle the Banana Stobá around it. Garnish with a sprig of fresh herbs and a lime wedge on the side. The vibrant colors of the stew and the fragrant steam from the rice will entice anyone who lays eyes on it.