Plaintain, commonly referred to as gonja, are a popular delicacy in Uganda. Plaintain is a member of the banana family. It is starchy, low in sugar and can be cooked or roasted over fire. Plaintain is a street food in Uganda. It is cooked over open fire with the skin. It is then spilt in the middle, sprinkled with salt, red chilli and lemon. The skin is your plate. It can be boiled with the skin, you peel it and eat it. My Mum often fried and served it. She also made gonja fritters or Naryal Vara Gonja(Gonja cooked in coconut milk) and served as a dessert. Gonja is very popular in the Caribbean, it is fried and served as a side. Fried gonja and fritters were a popular afternoon snack with a cup of tea. You have to store the gonja in a dark warm place to ripen them. They have to be soft before you use them.
- 2 ripe plaintain bananas
- 1 cup coconut milk
- 1 cup homo milk
- 1/4 cup sugar(or to taste)
- 1/4 tsp nutmeg powder
- 1/4 tsp crushed cardamon seeds
- 20 strands saffron
- 1 tbsp slivered almonds
- 1 tbsp slivered pistachios
- In a medium saucepan boil some water.
- Peel and slice the bananas and boil for about 5 minutes. The bananas will become soft.
- In another large saucepan boil coconut milk, milk, sugar and spices. When it starts to boil turn the heat to medium and let it simmer. When the banana is cooked, take it out of the water with a slotted spoon and drop it in the coconut mixture.
- Cook for about five minutes on medium heat.
- Let it cool down, transfer it into a serving bowl and refrigerate it till ready to serve.
- Decorate with slivered almonds and pistachios before serving.