This dish is enjoyed in Ghana and Equatorial Guinea, either for breakfast or dessert. It’s very simple, but the flavour combination is delicious. We made it for African Heritage Month, February — warm tropical flavours in the dead of the Nova Scotian winter.
- Baking dish big enough to hold bananas in one layer
- Knife, cutting board
- Measuring cup, measuring spoons
- 5 medium bananas
- 1 tablespoon butter or margarine
- 1/3 cup orange juice
- 1 tablespoon lemon juice
- 3 tablespoons brown sugar, packed
- 2/3 cup shredded coconut
- Heat oven to 375°F.
- Cut bananas crosswise into halves.
- Cut each half lengthwise into halves and arrange in greased baking dish.
- Dot with margarine or butter and drizzle with orange and lemon juices.
- Sprinkle with brown sugar and coconut.
- Bake until coconut is golden, 8 to 10 minutes. If the coconut hasn’t toasted, you can run it under the broiler very briefly, not too close, and watching carefully so it doesn’t burn.
- Serve immediately. If you let them sit for even a few minutes, the bananas will begin to turn black — still delicious, but they won’t look nearly as appetizing.
Found on many websites and in African cookbooks
We served our Akwadu with a dollop of whipped coconut cream.