Kat-Kat Banane

What we know so far

Kat-kat is a Seychellois porridge of green bananas or plantains, boiled, roughly mashed and simmered in coconut milk. The savoury version, katkat sale, has flaked fish (trevally, karang, is the classic) and a cinnamon leaf and is a meal on its own or with rice and chilli sauce; the sweet version, katkat dou, is ripe banana warmed in sweetened coconut milk with lime and eaten as a pudding. Both come from the days when bananas and coconuts were what a Seychelles household had most of.

The draft was written from 4 published sources and holds 11 ingredients and 11 steps. It has never been cooked by anybody at AFN, which is why it is waiting.

What claiming it means

1. Cook it the way you actually make it. Change anything in our draft that is wrong, and most of it probably is.
2. Photograph your own, so the page carries a real picture instead of somebody else's.
3. Send it in. An editor reads it, and it publishes with your name on it and a link to your profile.

See every dish waiting