Akwadu

The people of Equatorial Guinea do not start their day without akwadu (African banana coconut bake). It is first a breakfast, then a dessert. There are two ways to cook it: with and without the banana peel. Since it is a very quick recipe to make, I decided to try both methods. It can be prepared with banana or plantain. I chose plantain for the version with peel, thinking that since it is firmer, it would be better suited for cooking. I will need to try the version without peel another time. I largely preferred the end result and taste with classic banana, and without the peel of course. A matter of taste! There is also a less common cooking method: barbecued. This version consists in macerating the bananas in all the ingredients, before barbecuing them, and serving them hot after pouring the marinade on top.