Skip to main content

Improv Cooking Challenge: Suafa’i

By

Welcome to the April version of Improv Cooking Challenge. This group is now headed up by Nichole of Cookaholic Wife.

The idea behind Improv Cooking Challenge: we are assigned two ingredients and are challenged to create a recipe with those two things. 

This month's items: bananas and coconut. It just so happens that I made a dessert from Tuvalu for our Cooking Around the World Adventure that included those two ingredients!

And I recently learned more than I probably needed to know about bananas when I read Banana: The Fate of the Fruit that Changed the World by Dan Koeppel. You can read my thoughts and see another banana recipe in this post.

While this dessert is not a particularly photogenic one, it was delicious and everyone asked for seconds! I'll call that a success.

Suafa’i

Ingredients serves 6
  • 6 medium ripe to overripe bananas
  • 5 C water
  • 1½ C coconut milk
  • 1 C milk
  • ½ C large tapioca pearls
  • ¼ C organic granulated sugar

Procedure
Peel the bananas and place in a large pot. Pour in 4 C water and bring to a boil. Reduce the heat and simmer for 20 to 25 minutes. Mash the bananas with a wooden spoon.

Add in 1 C water, coconut milk, and milk. Stir in the tapioca pearls, stirring while you add so that they do not clump together.

Bring liquid to a simmer and cook over low to medium heat until the tapioca is cooked, approximately 30 minutes for the large pearls. Stir often so they don't clump together and get stuck on the bottom. The pearls are done when they turn translucent.

Stir in the sugar and remove from the heat. Let stand for 30 minutes before serving. To serve, ladle into individual serving bowls.

Labels:

Comments

  1. A Day in the Life on the FarmApril 20, 2017 at 1:40 PM

    Interesting. Is it like a pudding or more soupy?

    ReplyDelete
    Replies
    1. Camilla M. MannApril 20, 2017 at 2:00 PM

      The first day it was more soupy because we ate it warm. As it cooled, it thickened. So, leftovers were more pudding-like. It was really tasty.

      Delete
  2. MelodyApril 20, 2017 at 6:18 PM

    I have never successfully used tapioca. :( I wonder if I could use berries instead of bananas when I try this recipe... (mmmmmmm -- or maybe ripe pears?)

    ReplyDelete

Post a Comment

Popular posts from this blog

Hot Chocolate Agasajo-Style {Spice It Up!}

By
photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an...
183 comments
Read more

Frozen Art Gourmet Ice Cream

By
As we headed inland from the coast, I cringed as the temperature gauge in the car for outside temp climbed into the triple digits. Ugh. I'm a rather wimpy central coastal Californian who begins to wilt when it's 70 degrees outside. Thank goodness for air conditioning and a planned ice cream stop. When I parked the car outside Frozen Art Gourmet Ice Cream in Santa Rosa, everyone breathed a sigh of relief. We knew that we still had to get to the campsite...and set up our tents in the heat. But we were going to enjoy the cool, sweet treats from Frozen Art first! Michoacana ice creameries are the equivalent of Starbucks in Mexico; they're ubiquitous. Purists, however, claim that operating a true Michoacana ice cream shop require ties to Tocumbo. It's estimated that almost ninety percent of the Tocumban population is currently employed in the ice cream business from making ice cream itself to making equipment. But the real art of Tocumban ice creams: imaginat...
Post a Comment
Read more

A Cheese Board Anchored on a Trio of Italian Cheeses + A Pinot Nero from Alto Adige #ItalianFWT on CulinaryCam.Com

By
I am in the process of migrating over to my new domain. Come on over to read " A Cheese Board Anchored on a Trio of Italian Cheeses + A Pinot Nero from Alto Adige " for December's #ItalianFWT.
Post a Comment
Read more