Akwadu
Equatorial Guinea
Rédacteur en chef
London, United Kingdom ·
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London, United Kingdom ·
Akwadu is baked banana with coconut, and it belongs to Equatorial Guinea, one of the few Spanish speaking countries in Africa. Bananas are split, dressed with butter, citrus juice and brown sugar, covered in shredded coconut and baked until the sugar caramelises and the coconut toasts. The combination is coastal Central African: bananas and coconut both grow there in quantity, and the citrus and sugar are the only additions. There is nothing complicated about it, and its appeal is the contrast between the soft, almost jammy fruit and the crisp toasted coconut on top. Two versions exist and both are given here. Leaving the skins on and splitting the bananas lengthways lets them act as their own dish, holding the juices that collect and can be spooned back over during baking, and this takes about twenty minutes. Slicing peeled bananas into a dish is quicker, around ten minutes, and gives a softer result. Ripe plantain works in place of banana and is firmer, which some people prefer. The honey is added at the end rather than the start, so it does not burn under the grill.
Akwadu is a baked banana and coconut dessert associated with Equatorial Guinea, where both bananas and coconut are locally grown.
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For the version with skins on, set the oven to 200°C on convection.
Cut the bananas in half lengthways without removing their skins, and score the flesh.
Arrange them in a baking dish and pour over the melted butter.
Drizzle over the orange and lemon juices, and sprinkle with cinnamon if using.
Sprinkle generously with brown sugar and shredded coconut.
Bake for 20 minutes, basting regularly with the juices collecting in the dish.
Take the bananas out and put a little honey on each.
Return to the oven under the grill and brown the top for about 5 minutes, watching closely.
Baste with the juices once more and serve.
For the peeled version, set the oven to 200°C and cut the bananas into thick slices.
Arrange them in a baking dish, pour over the butter and drizzle with the citrus juices.
Sprinkle with cinnamon if using, then with brown sugar and coconut.
Bake for 10 minutes, then put a little honey on top.
Return to the grill and brown for about 2 minutes, watching closely.
Notes personnelles de Nympha Nzeribe3 avis
herh the shredded coconut on top gets so nice and toasted in the oven paa! my grandmother always insisted on using very ripe plantains instead of bananas for akwadu so the orange juice really sinks into the flesh. only thing is 25 minutes was a bit too long for my plantains, they got a bit mushy oo. will check at 18 mins next time.
couldnt get ripe plantains at the afro shop in neukölln today so I just used normal bananas from edeka sha. cut them lengthways with skin on like you said and the lemon juice with melted butter caramelising under the brown sugar was no be small thing o! e sweet well well.
Finding ripe plantains in Seattle in the winter is always a hunt, but I managed to grab some at the market in Chinatown. The sharpness of the lemon and orange juice balances the melted butter and honey so well. In Ethiopia we usually serve fresh fruit plain after meals, but baking them like this with cinnamon made the whole kitchen smell amazing.