🧂 Ingredients
- 5 medium Green bananas(unripe, firm)
- 1 cup Coconut cream(thick, unsweetened)
- 0.25 cup Water
- 1 teaspoon Salt(or to taste)
- 0.25 small Onion(finely diced, optional)
- 1 stalk Lemongrass(bruised, optional)
👨🍳 Instructions
- 1
Peel the green bananas by slicing off the ends and cutting a shallow line down the side. Use a knife or thumb to remove the skin. Wash thoroughly.
- 2
Place the bananas in a saucepan and add enough water to cover them. Bring to a boil, then reduce heat to a simmer. Cook for 10-12 minutes, or until fork-tender but still holding their shape.
- 3
While the bananas are boiling, gently heat the coconut cream, water, salt, and optional diced onion and bruised lemongrass in a separate saucepan over medium-low heat. Do not boil vigorously.
- 4
Drain the boiled bananas well and place them in a serving bowl.
- 5
Pour the hot coconut cream mixture over the bananas, ensuring they are well coated. Let sit for a few minutes for the flavors to meld.
- 6
Remove lemongrass stalk if used. Serve warm as a side dish.
💡 Pro Tips
- ✓Ensure bananas are very green and firm; ripe bananas will become mushy.
- ✓Avoid overcooking the coconut milk mixture, as it can turn oily.
- ✓This dish is traditionally served as a savory side, similar to how potatoes or rice might be served.
🔄 Variations
- Add minced garlic or a pinch of chili for extra flavor.
- Some variations include sautéed onions or other local aromatics.