This is riff off a recipe from the cookbook: My Two Souths by Asha Gomez. This cookbook is a delightful and interesting approach as it fuses southern cooking with south Indian cuisine. We tested this recipe out as great appreciators of plantains and coconut milk, and it quickly became a favorite because of flavor and how easy it is to make.

One thing about food that never ceases to amaze me is how so many cuisines are connected; for example, plantains and coconut milk feature in a multitude of cultures: Central America, India, Africa and south Asia. It is fascinating to investigate how other cultures interpret the same ingredients. In the end, we are all winners:)

This is a simple recipe, but it is incredibly flavorful. It is also very easy to make even during a busy work week for a satisfying, comforting treat. It can be a side dish, but frankly, I have eaten it as a sweet comfort when it is cold outside, after a meal.

You will need:

• 3-4 very ripe plantains (about 1 1/4 pounds), peeled and cut diagonally into 1/2-inch-thick slices
• 3 cups water
• 1 can (14.5 oz) well-shaken and stirred unsweetened coconut milk
• 3/4 sugar
• 1/2 teaspoon kosher salt
• 1 tsp vanilla extract
• 1 tsp ground cardamom or 8-10 crushed green cardamom pods

Steps:

1. In a 4-quart saucepan, bring 3 cups of water, the cardamom, the salt, vanilla and the sugar to a boil. Add the plantains and cook over medium heat until the plantains are fork tender, about 15 minutes. Add the coconut milk and bring just to a simmer to prevent curdling. The stewed plantains will have the consistency of a chowder. Remove from heat. Serve warm or at room temperature.