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Instructions |
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Cover green bananas still in their skins with cold water.
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Bring to boil until tender. Drain and place under running cold water. Remove skin when is cold and cover.
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Place 420ml (a can) of coconut cream in a pot and bring to boil. Thicken with a little cornflour, just enough to hold a coat on the back of a spoon when lifted out of the pot.
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Place the cooked bananas in the pot of coconut cream, and bring to just boil. Season to taste with salt and pepper.
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| Serving
Suggestions |
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Serve as a side dish with Lu Pulu or 'Ota Ika (marinated fish) for an authentic Tongan feast.
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Originally Submitted
2/1/2013
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