Best 5 Faalifu Fai Green Banana In Savory Coconut Sauce Recipes

TEMPURA BANANAS WITH COCONUT-GREEN TEA SAUCE

Steps:

• Slice bananas diagonally, 1/4-inch thick; set aside.
• Put ice water in a medium bowl. Stir in tempura batter mix, pumpkin pie spice, and cayenne pepper. Do not over stir. (Batter will be thin and lumpy.)
• Heat 2 inches of oil in medium saucepan to 350 degrees F. Working in batches, dip sliced bananas in batter then slide into hot oil. Fry for 2 to 3 minutes or until golden brown. Remove from oil and dust with powdered sugar.
• For the Coconut-Green Tea Sauce
• In a small saucepan, over medium heat, bring cream to barely a simmer. Reduce heat to low and add tea bags. Steep for 8 minutes. Remove bags and stir in coconut sorbet until melted.
• Serve hot Fried Bananas in a small pool of Coconut-Green Tea Sauce. Garnish with fresh berries and mint.

COCONUT SAUCE

Steps:

• Bring the coconut milk and brown sugar to a boil together in a heavy-bottomed pot. Reduce heat to medium low; cook and stir while boiling until the mixture is thick and the volume has reduced by about half, about 20 minutes.

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 FA'ALIFU TARO (SAMOAN TARO IN COCONUT ONION SAUCE) RECIPE - (3.8/5)

Steps:

• Peel taro while under running water or it can irritate the skin. Place peeled and quartered taro root in a saucepan, cover with water and heat until boiling. Then simmer until fork-tender. Prepare fa'alifu sauce by combining all onion and coconut milk, and heat over medium heat. If you like a very thin coating of coconut sauce, first season the coconut milk with salt. After draining your taro simply pour on the coconut sauce. If you like it thicker (we do) Drain the taro but leave them in the saucepan. Pour the coconut mixture over the taro and boil this for 5 minutes or until the onions are cooked. Be careful not to overcook your taro.

SUAFA'I - SAMOAN BANANAS AND COCONUT CREAM

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.