Samoan Green Banana

Recipe View In a medium bowl, combine the coconut milk and chopped onion. Stir well to ensure the onion is fully submerged in the coconut milk. Set aside to allow the flavors to meld. (5 minutes)

Recipe View Bring a large pot of water to a rolling boil over medium-high heat. Gently add the green bananas, in their skins, to the boiling water. Reduce the heat slightly to maintain a steady boil and cook for 30 to 40 minutes, or until the bananas are fork-tender. (40 minutes)

Recipe View Carefully drain the boiled bananas in a colander. Immediately run them under cold water until they are cool enough to handle. This will stop the cooking process and make peeling easier. (5 minutes)

Recipe View Once cooled, remove the bananas whole from their skins. They should be soft but still hold their shape. (10 minutes)

Recipe View Heat a large, heavy-bottomed saucepan or Dutch oven over medium-high heat. Gently place the peeled bananas into the pan in a single layer. Pour the coconut milk and onion mixture evenly over the bananas. (2 minutes)

Recipe View Bring the coconut milk to a gentle simmer, then reduce the heat to medium-low. Cook, uncovered, for 15-20 minutes, or until the coconut milk has slightly thickened and become foamy around the edges. Stir occasionally to prevent sticking and ensure even cooking. (20 minutes)

Recipe View Remove the saucepan from the heat and allow the Samoan Green Banana to cool slightly for about 5 minutes before serving. This allows the flavors to further meld and the sauce to thicken slightly. (5 minutes)