Ingredients

> 3 cups coconut milk
> 2 small sweet peppers
> Garlic, to taste
> 1 small onion, diced
> 3 cilantro leaves
> Salt, to taste
> Pepper, to taste
> 2 green plantains, in slices
> 2 ripe plantains, in slices
> 3 green bananas, in slices
> 1/2 pound [250 g] yucca, in small pieces
> 1/2 pound [250 g] sweet potato, in small pieces
> 1 1/2 to 2 pounds [750 g a 1 kg] fish, without spine
> Pinch of achiote paste

Directions

1. Mix coconut milk, peppers, garlic, onion, cilantro, salt, and pepper together in saucepan and cook over low heat. Add achiote. Add yucca and sweet potato to saucepan. When they are half cooked, add green plantains and cook for a few minutes. Add bananas and ripe plantains. Cover and cook over low heat until roots are tender. If necessary, add a bit of water and adjust seasonings.

2. Add the fish. Cook, covered, for approximately 15 minutes.

3. Serve warm.

Baked Bananas [Bananas Assadas]

Ingredients

> Bananas, sliced in half
> Butter
> Sugar
> Cinnamon sticks
> Milk
> Aluminum foil

Directions

1. Grease baking dish with butter. Place on top the desired amount of bananas. Add sugar to taste, cinnamon to taste, and enough milk to cover the bananas. Place cubed butter on top.

2. Cover with aluminum foil and bake at 350 °F [175 °C] for 5 minutes. Uncover and put back into oven. Let milk reduce and the bananas get to a golden brown color. Serve hot or cold.

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Coconut Bread [Pão de Côco]

Ingredients

> 1 1/2 coconuts, grated
> 2 1/2 cups warm water
> 3 pounds [1,5 kg] all-purpose flour (about 11 cups)
> 3 tablespoons yeast
> 1/4 cup warm water
> 1 tablespoon margarine
> 3 1/2 tablespoons sugar
> 3 teaspoons salt

Directions

1. Add approximately 2 1/2 cups of warm water to grated coconut. Mix well. Squeeze out coconut milk into bowl.

2. Dissolve yeast in 1/4 cup warm water. Add 1 tablespoon sugar and 1 tablespoon flour, mix well, and let rise. Then add yeast and remaining ingredients to coconut milk and knead until smooth. If dough is a bit stiff, add a little more coconut milk.

3. Set aside in a pan, cover, and let rise until double in bulk, about 2 hours. Knead and form loaves. Place in greased pans to rise again until double in bulk.

4. Bake at 350 °F [175 °C] for 40 to 45 minutes. When done, take out of pan and cool on rack.

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Conch Soup [Sopa]

Note: This typical Honduran soup originated on the north coast but is popular now throughout the country.

Ingredients

> 1 pound [0,5 kg] conch or scallops, peeled and cut in bite-size pieces
> 2 shredded coconuts
> 3 green bananas, peeled and sliced
> 2 carrots
> 2 pounds [1 kg] yellow yucca
> 2 cloves garlic, diced
> 2 large yellow or white onions, diced
> 2 green peppers, diced
> 2 bouillon cubes
> 1/2 cup coriander, small leaf
> 1/2 cup coriander, broad leaf
> 1/8 cup margarine
> 1 cup coconut milk

Directions

1. Peel and cube carrots and yucca. Fast-fry the carrots, yucca, garlic, onions, and peppers in hot margarine. Add bouillon cubes and coriander.

2. Using a food processor or blender, liquefy the shredded coconut and coconut milk. Strain the mixture, adding water as necessary to get it all out, until gathering approximately 3 cups of coconut milk. Add to fried vegetable mix and let simmer for 15 to 20 minutes. Add the bananas and simmer for another 7 minutes, or until the bananas are soft. Add the conch; let it simmer for 5 more minutes. Serve.

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Plantain Pancakes [Panquecas de Bananas]

Ingredients

> 3 very ripe plantains
> 3 tablespoons flour
> 4 tablespoons melted butter
> 2/3 cup cooked beans
> 2/3 cup shortening or lard

Directions

1. Boil and mash plantains; add flour and butter, and mix thoroughly. Fry the beans in 1 tablespoon shortening for about 5 minutes. Heat remaining shortening in another frying pan. Add plantain mixture, 1 tablespoon at a time, and spread with a fork so that it will take the shape of a small pancake. Fry the pancakes for about 5 minutes.

2. Place 1 teaspoon of the fried beans on each pancake, and fold. Fry the stuffed pancakes, covered, 3 minutes on each side, or until brown.

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