Vegan Stobá di banana
Stobá di banana is one of Curaçao’s most cherished home‑style dishes, traditionally made with meat but easily adapted into a rich, hearty vegan version that keeps all its authentic Krioyo flavor. Ripe plantains are simmered slowly with aromatic vegetables, warm spices, and savory broth until soft and infused with deep, comforting taste. It pairs perfectly with the Vegan Funchi you made earlier!
Shared by neraa
Time
40 min
Serves
3
Difficulty
easy
🛒 Ingredients
- 3–4 ripe yellow plantains, peeled and cut into thick chunks
- 1 medium onion, finely diced
- 2 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 medium ripe tomato, diced
- 2 cups vegetable broth
- 1 tbsp olive oil
- 1 tsp ground cumin
- ½ tsp dried thyme
- ½ tsp paprika
- 1 small bay leaf
- Salt and black pepper to taste
- Fresh cilantro or parsley, chopped (for garnish)
👩🍳 Instructions
- 1
Heat the olive oil in a medium pot over medium heat. Add the diced onion and sauté for about 4–5 minutes until soft and translucent.
- 2
Add the minced garlic and cook for another minute until fragrant, taking care not to burn it.
- 3
Stir in the chopped bell pepper, diced tomato, ground cumin, dried thyme, paprika, and bay leaf. Cook for 2–3 minutes until the vegetables soften slightly and release their aroma.
- 4
Pour in the vegetable broth and bring everything to a gentle boil.
- 5
Carefully add the plantain chunks into the pot. Lower the heat to low, cover, and simmer for 15–20 minutes. Stir only very gently and rarely so the plantains do not break apart.
- 6
Remove the lid and season with salt and black pepper to taste. If you prefer a thicker sauce, simmer uncovered for another 3–5 minutes to reduce the liquid slightly.
- 7
Turn off the heat, discard the bay leaf, and garnish generously with fresh cilantro or parsley. Serve warm with funchi, rice, or crusty bread.