This wonderful dessert was taken Barlin Ali's cookbook Somali Cuisine.
4 c. water
1 very ripe plantain
2 Tbsp. butter
1 cinnamon stick
1/2 c. sugar
1/4 ts. cardamom powder
1. Boil the banana in the water until the skin starts to separate from the banana.
2. Peel and cut into 1/2 inch thick pieces.
3. In a pan, add the banana, cinnamon, butter, and sugar.
4. Cook over medium heat until the liauid has thickened.
5. Add the cardamom powder and remove from heat.