Poi Fa'i

Background

Poi Fa'i is a comforting Samoan staple made by cooking and mashing green bananas, then blending the mash with lush coconut cream. Families often add gentle sweetness from raw sugar and a balancing pinch of sea salt. Optional touches like aromatic vanilla extract and bright lime juice are common, and serving on fragrant banana leaves with a sprinkle of toasted coconut brings a celebratory feel. Traditionally enjoyed cool or at room temperature, this dish showcases the versatility of green bananas across Polynesia and reflects a history of resourceful island cooking where staple crops and coconut cream form the heart of daily meals and festive tables alike.

Ingredients

• 6 medium green bananas
• 1 to 1 1/2 cups coconut cream
• 4 cups water (for boiling)
• 2 to 3 tablespoons raw sugar (optional, to taste)
• Pinch of sea salt (optional)
• 1 teaspoon vanilla extract (optional)
• 1 to 2 teaspoons lime juice (optional)
• 2 tablespoons toasted coconut (optional, for garnish)
• banana leaves (optional, for serving)

Preparation

1. Peel the green bananas. Trim any fibrous ends and cut into chunks so they cook evenly.
2. Set a pot of water over medium-high heat and bring it to a brisk boil.
3. Gather and measure the coconut cream, raw sugar, sea salt, vanilla extract, and lime juice so they are ready to add when the mash is hot.
4. If using banana leaves, briefly warm them over a low flame or in a dry pan to make them pliable, then wipe clean.

Cooking

1. Boil: Add the green bananas to the boiling water and cook until easily pierced with a fork, about 12–15 minutes.
2. Drain and dry: Drain well. Let the pieces steam-dry in the warm pot for about 2 minutes so excess moisture evaporates.
3. Mash: Mash the hot green bananas to a smooth, thick paste. For a rustic texture, leave a few small bits; for a silky texture, mash thoroughly.
4. Enrich: While the mash is warm, fold in coconut cream a little at a time until you reach your preferred consistency—spoonable but not runny.
5. Season: Stir in raw sugar to taste and a pinch of sea salt. Add vanilla extract for aroma and a few drops of lime juice for brightness if you like.
6. Set: Let the mixture rest for about 10 minutes so the flavors meld and the starches gently thicken.

Serving and Enjoyment

Spoon the warm or cooled mash onto softened banana leaves or into small bowls. Top with a light shower of toasted coconut. The creaminess of the coconut cream balances the gentle savor of the cooked green bananas, while a hint of raw sugar, sea salt, vanilla extract, and lime juice adds dimension. Enjoy it as a snack, a simple dessert, or a soothing side alongside savory island dishes.

Tips

• Texture control: Add more coconut cream for a looser, pudding-like texture, or mash with less for a firmer, scoopable texture.
• Sweetness: Adjust raw sugar gradually; the natural starchiness of the cooked green bananas softens as it rests.
• Flavor balance: A tiny pinch of sea salt enhances sweetness without making the dish taste salty.
• Garnish ideas: Besides toasted coconut, try thin ribbons of warmed banana leaves as a decorative liner for plates.

Storage

Cover and refrigerate leftovers for up to a day. Before serving again, stir in a splash more coconut cream if it has thickened. For best flavor and texture, enjoy within 24 hours.