Fusion Recipe: Sweet Plantain and Kumala (Sweet Potato) Gratin

Sweet Plantain and Kumala (Sweet Potato) Gratin

 A tropical twist on the classic French gratin, this Sweet Plantain and Kumala (Sweet Potato) Gratin is a masterpiece of sweet and savoury harmony. This dish layers sun-ripened, caramelised plantains with the earthy, creamy texture of Kumala, all bathed in a rich, coconut-infused béchamel sauce. Popular across the Pacific Islands and the Caribbean, it represents a "comfort food" bridge between cultures. The natural sugars from the plantains intensify during baking, creating a jam-like contrast to the tender sweet potato slices. Topped with a golden crust of melted cheese or toasted coconut flakes, this gratin serves as a decadent side dish for roasted meats or a satisfying vegetarian main that feels like a warm island hug.


Ingredients

Item

Quantity

Sweet Plantains (Very ripe/black skin)

3 large

Kumala (Sweet Potato), peeled

2 large

Coconut Milk (Full fat)

400ml

Garlic, minced

3 cloves

Fresh Ginger, grated

1 tsp

Shredded Cheese (Gruyère or Mozzarella)

1 cup

Butter

2 tbsp

Salt & Nutmeg

To taste

Instructions

1. Prep the Starches

Slice the Kumala into thin rounds (about 3mm). Boil them in salted water for 5–7 minutes until slightly tender but still firm. Drain. Peel the plantains and slice them diagonally into ½-inch thick ovals.

2. Sauté the Plantains

In a skillet, melt 1 tbsp of butter. Lightly fry the plantain slices for 2 minutes per side until they turn golden brown. This develops their natural sweetness.

3. Infuse the Cream

In a small saucepan, simmer the coconut milk, garlic, ginger, and a pinch of nutmeg over low heat for 5 minutes. Do not let it boil vigorously. Season with salt.

4. Layer the Gratin

Grease a baking dish with the remaining butter. Begin by layering the Kumala slices, followed by a layer of plantains. Repeat until the dish is full. Pour the infused coconut milk evenly over the layers.

5. Bake

Top with the shredded cheese. Bake at 190°C (375°F) for 25–30 minutes until the liquid has thickened and the cheese is bubbly and browned.


Tips for Success

  • Ripeness Matters: For the plantains, look for skins that are mostly black. If they are yellow, they won’t have the necessary sweetness or soft texture for a gratin.
  • Uniform Slicing: Use a mandoline for the Kumala to ensure every slice cooks at the same rate.
  • The Dairy-Free Option: For a fully vegan version, swap the cheese for a mix of nutritional yeast and panko breadcrumbs mixed with a little coconut oil.
  • Let it Rest: Allow the gratin to sit for 10 minutes after taking it out of the oven. This helps the coconut sauce set so you get clean, beautiful layers when serving.


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