Auntie Imes Samoan Green Banana Recipe 355

AUNTIE LISA'S SUAFA'I (SAMOAN TAPIOCA PUDDING W/BANANAS AND COCONUT CREAM) RECIPE - (4.2/5)

Steps:

• Peel the bananas and place in a medium saucepan. Add the water and then bring to the boil. Turn the heat down and simmer for about 20 minutes. Break the bananas up with a wooden spoon, fork or masher. Sprinkle the tapioca into the saucepan while stirring. Add the coconut milk and then simmer over low/medium heat until the tapioca is cooked, about 15 minutes. Stir frequently. Finally, taste the suafa'i. If you like a little more sweetness, then add sugar to taste. Remove from the heat, leave for about 30 minutes to cool and then serve in a bowl or cup. You can also cool suafa'i completely, and refrigerate it. Once cooled, serve it as a snack or dessert.

AUNTIE IME'S EASY PANI POPO - SAMOAN COCONUT BREAD RECIPE - (4.3/5)

Steps:

• Lightly grease a 9x13-inch baking dish. Line the 18 rolls (3 across and 6 down), and set aside to let rise according to package directions. In a saucepan, add the coconut milk, fill the can with water and add to saucepan, add the sugar. In a small bowl, mix cornstarch with 2 tablespoons of cold water until all the clumps are gone, set aside. Bring the coconut sauce to a boil add the cornstarch mixture. Simmer for about 3 minutes (sauce will thicken a little), then remove sauce from heat. Bake rolls. After 10 minutes take rolls out of oven and pour the coconut sauce over the rolls till 1/2 to 3/4 of each bun is covered in sauce. Place the rolls back in the oven and continue baking the rolls with the sauce until the tops of the rolls are golden brown. Remove pan and allow a few minutes to cool. Serve warm. Left over sauce can be used to smother rolls when served individually or refrigerated for another batch of pani popo.

FA'ALIFU FA'I-GREEN BANANA IN SAVORY COCONUT SAUCE

Steps:

• 1. Tip: place green bananas in some hot to touch water for 5 minutes to make the peeling of the bananas a little easier
• 2. Peel all bananas with a butter knife piercing either end of the banana skin and bringing the knife down (longwise) being careful not to damage the white flesh of the banana. Inch your way around the banana until the white flesh of the banana is exposed and free of the skin. Place bananas in shallow cold water to wash in - wash thoroughly as a darkish skin develops when the skinless banana is exposed to the air.
• 3. Place the bananas a medium saucepan and put enough water just to cover them. Cover the saucepan with it's lid and heat to boil. Let boil for 10 minutes. Turn the heat off and pour all the hot water out leaving only the bananas in the pot.
• 4. While waiting for the bananas to cook, in a medium bowl pour the coconut cream and water and mix in the onions and salt to taste. Traditionally we stir the onions in with one hand crushing the onions in the process to help release the onion-ness into the solution.
• 5. Before pouring the coconut mixture into the pot, turn the element on again on high and then pour the mixture onto the steamed bananas. Let boil for 5 minutes then remove the pot onto a cooling rack and wait and you can either immediately pour the contents into a medium sized bowl or cover the saucepan again until you are ready to indulge in this tasty delicious savory staple dish. Make sure you pour the sauce to completely cover all bananas to savor the taste of each bite you take...This is treated as you would rice or potatoes and goes deliciously with almost any main dish such as fish, meat, poultry, vegetarian or any other ethical meal...ENJOY!!!

SAMOAN GREEN BANANA

Steps:

• Combine the coconut milk and onion in a bowl; set aside.
• Bring a large pot of water to a boil over medium heat. Boil the bananas in their skin for 30 to 40 minutes; drain. Run the bananas under cold water until they are cool enough to handle. Remove the bananas whole from their skins.
• Heat a large saucepan over medium-high heat. Place the bananas in the pan. Pour the coconut milk mixture over the bananas. Cook until the coconut milk is foamy. Allow to cool 5 minutes before serving.

AUNTIE IME'S BANANA PANIKEKE (SAMOAN BANANA PANCAKE) RECIPE - (4.3/5)

Steps:

• Combine the flour, sugar, and baking powder in a bowl until thoroughly mixed, and stir in the bananas, vanilla extract, and water to make a smooth, sticky dough. Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). The oil should be deep enough to completely cover the panikekes while frying, or at last 3 inches deep. Scoop up a scant 1/4 cup of batter with a large spoon, and use another spoon to push it off into the oil. Fry in small batches of 4 or 5 until they float to the top and turn golden brown, about 3 minutes, then flip them to fry the other side. Remove from the fryer and let drain on paper towels.

AUNTIE IME'S KOKO LAISA (SAMOAN COCOA RICE) RECIPE - (3.8/5)

Steps:

• In a large pot combine rice and water and bring it to a boil. Stir in coconut milk. (You can substitute it with evaporated milk.) Add sugar, orange leaf or peel. Mix cocoa (or kook samoa) with hot water to form a thick liquid. Add to the pot making sure that the cocoa is fully mixed into the liquid in the pot. Bring to a boil. Remove orange leaf. Cocoa rice should resemble a thick soup. Serve while warm.

AUNTIE IME'S SAPA SUI (SAMOAN CHOP SUI) RECIPE - (3.7/5)

Steps:

• Cook bean thread in broth 3-4 minutes. Turn off heat and set aside until soft enough to cut with scissors. Saute onions in oil until tender. Add corned beef, cook thoroughly. Add bok choy, mix well; then add cut bean thread mixture. Add soy sauce to taste.

AUNTIE IME'S SAMOAN GREEN BANANA RECIPE - (3.5/5)

Steps:

• 1.Combine the coconut milk and onion in a bowl; set aside. 2.Bring a large pot of water to a boil over medium heat. Boil the bananas in their skin for 30 to 40 minutes; drain. Run the bananas under cold water until they are cool enough to handle. Remove the bananas whole from their skins. 3.Heat a large saucepan over medium-high heat. Place the bananas in the pan. Pour the coconut milk mixture over the bananas. Cook until the coconut milk is foamy. Allow to cool 5 minutes before serving.