Ngú de banana

🍌 A savoury paste of boiled, pounded cooking banana, traditionally served with calúlú, without sugar, milk or butter.

Ingredients

• 800 g green or slightly ripe cooking banana, peeled flesh weight
• 1.5 litres cooking water
• ¼ teaspoon salt, optional
• 2–6 tablespoons hot cooking water, only if needed

Preparation

Wash bananas before peeling. Slit the skin lengthwise without cutting deeply into the flesh, remove carefully and cut flesh into large even pieces.

Put in a saucepan with about 1.5 litres water, enough to cover. Add optional salt.

Bring to a boil then simmer 20–30 minutes depending on variety and ripeness until every piece mashes easily.

Reserve a small cup of cooking water, then drain. Put hot pieces into a sturdy bowl or food-grade mortar.

Mash with a pestle or potato masher until smooth. Work while hot without adding sugar, milk or butter.

If too dry to work, add reserved hot water one spoonful at a time, only as needed. Continue until cohesive, firm but supple.

Taste and adjust salt. Shape four portions with a lightly dampened spoon and serve hot alongside a sauce or stew.