Ngonja in Coconut Cream

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Preparation info

    • Difficulty


Appears in

The Settler's Cookbook

By Yasmin Alibhai-Brown

Published 2009

  • About


  • 6 ripe ngonjas (Ugandan bananas)
  • ¾ cup caster sugar
  • A little nutmeg
  • 1 tin top-quality coconut cream
  • A few cardamom seeds
  • 2 cups water


  • Peel and slice the bananas lengthways.
  • Boil the sugar and water in a wide, shallow pan for three minutes, then add the bananas, which must cook without being disturbed. They should be soft.
  • Move the bananas into a glass dish.
  • Add the coconut cream to the remaining syrup and a little water if the mixture is too thick.
  • Bring to the boil and add cardamom and nutmeg. Taste and adjust for sweetness.
  • Simmer for ten minutes on a low heat.
  • Pour the cream over the bananas and cool a little before serving.