Sweets & Desserts
Ladob
Seychelles
Seychelles' signature dessert — ripe plantains and sweet potatoes (or cassava, breadfruit, or corosol) boiled with coconut milk, sugar, nutmeg, and vanilla pod until the fruit is soft and the sauce is creamy; also made as a savoury dish with salted fish, plantain, cassava, and breadfruit (with salt instead of sugar, no vanilla); an echo of French daube.
Original eatfuls sticker artwork
What it is
A closer look at Ladob.
Seychelles' signature dessert — ripe plantains and sweet potatoes (or cassava, breadfruit, or corosol) boiled with coconut milk, sugar, nutmeg, and vanilla pod until the fruit is soft and the sauce is creamy; also made as a savoury dish with salted fish, plantain, cassava, and breadfruit (with salt instead of sugar, no vanilla); an echo of French daube.
What to look for
Know it when you find it.
The sweet version should have soft plantains in a creamy, fragrant coconut sauce with nutmeg and vanilla; the savoury version (ladob salé) uses salted fish instead of sugar; served warm as an afternoon snack or after Sunday lunch; found at Sir Selwyn Selwyn-Clarke Market in Victoria for SCR 50-100; skip the hotel version, find it at a lolo or home kitchen.
Where it belongs
Origins and
traditions.
Food rarely respects a border. These are the places the dataset connects most strongly to Ladob.
Names around the table
One food, more than one name.
Keep exploring
If this caught your eye…
Somalia
Coconut Confection
Gashaato
A coconut-based Somali confection; listed in Wikipedia's Somali cuisine; a sweet treat made from coconut, sugar, and spices; often served at celebrations and alongside xalwo; a popular Somali dessert; the coconut sweet of Somalia; found at weddings, holidays, and sweet shops.
Comoros
Ladu
Coarsely ground raw rice cooked in ghee until browned, then mixed with powdered sugar, cardamom, and coarsely ground black pepper; shaped into balls or bricks; a distinctive sweet-spicy Comorian sweet.
Seychelles
Moutay
Traditional Seychellois sweet made from rice flour, similar to Indian jalebies; a deep-fried sweet soaked in syrup; reflects the Indian influence on Seychellois cuisine; a popular treat at festivals and celebrations.
Martinique
Bananas Flambé
Banane Flambée
Bananas caramelized in butter and sugar, then flambéed with rum. Martinique's banane flambée uses rhum agricole, while Bermuda's Flaming Bananas commonly uses Gosling's Black Seal and may arrive with vanilla ice cream or crème fraîche.
Mexico
Camotes Enmielados
Sweet potatoes simmered in a piloncillo syrup, sometimes with cinnamon or guava — a street-side treat.
Mexico
Mangos a la canela
Mango slices poached in a cinnamon syrup, served chilled.
Mexico
Piloncillo
Unrefined cane sugar pressed into cones, the backbone of Mexican sweets and drinks.
Panama
Plátanos en Tentación
Panamanian ripe plantains baked in a sweet brown-sugar sauce with cinnamon, often topped with cheese.