Banane Malaxée

Ouest · 60 min · Easy · Serves 2

A Western Cameroon green-plantain stew with peanuts: plantains cooked in a blended peanut and country-spice sauce with smoked fish and red palm oil.

Ingredients

• 15 pcs Green plantains
• 200g Roasted peanuts
• 3 pcs Smoked fish
• 80g Crayfish
• 2 pcs Onion
• 2 cloves Garlic
• 1 bunch Celery
• 2 bunches Basil (masepo)
• 5g White pepper
• 500ml Red palm oil
• 2 cubes Seasoning cube (Maggi)
• 10g Salt

Instructions

1. Toast the raw peanuts in a dry pan over medium heat for about 10 minutes until fragrant; don't brown them too deeply.
2. Blend the toasted peanuts with the onion, garlic, celery and basil and a little water until smooth.
3. Place the peeled green bananas in a pot, pour over the peanut paste and add the smoked fish, crayfish, white pepper, salt, palm oil and enough water to submerge.
4. Bring to a boil with the lid slightly tilted to stop the peanut foam boiling over.
5. Simmer on medium for 30–35 minutes until the bananas are buttery soft and the sauce thickens.