Suafa’i – Banana Soup

April 23, 2018mayurisjikoni
Blog post



DAY 19

“Breakfast like a King, Lunch like a Prince and Dine like a Pauper”

When Srivalli first suggested the themes for this Mega Blogging Marathon my mind was set on the breakfast theme. Little did I know that I would truly be exploring flavors from other countries and some from countries I’d not heard of like Tatarstan. At that time the only breakfast dishes that I could see were French Toast, different bakes, oatmeals, you know the usual Sunday brunch items.  When I decided to take on the challenge of making breakfast dishes from A-Z, that’s when a whole world of different breakfast dishes opened up.

Today’s breakfast is one such dish. Never heard of it before I started the research. Though it didn’t seem too appetizing to boil a ripe banana in water, I still had to try it. Isn’t that what the theme is all about exploring flavors that we’re not use to or haven’t had before? I must say after I prepared this particular breakfast dish I was surprised how tasty it was. Did I mention healthy too? Yes healthy and filling and a very different kind of breakfast.

Breakfast with letter S is Suafa’i from SAMOA. Staple products in Samoa are coconut, banana and cocoa. So its not surprising that they have a fruit soup which is commonly served for breakfast. Suafa’i is a banana soup and supoesi is a papaya soup. I initially wanted to make the papaya soup but didn’t get a nice sweet papaya. 

Here’s the recipe for Suafa’i which is commonly served for breakfast in Samoa and can also be enjoyed as a dessert. 

Serves 2

2 ripe bananas
1 cup water
2-3 tbsp tapioca pearls (sabudana)
¼ – ⅓ cup coconut milk
1-2 tsp sugar -optional

  1. Soak the tapioca pearls in water for 30 minutes.
  2. Slice the bananas and add to a pan. Add the water.
  3. Put the pan on medium heat.
  4. Let the banana cook in the water till it becomes soft.
  5. Mash the cooked banana lightly with a masher or a fork.
  6. Add the tapioca pearls and let the mixture simmer till the tapioca pearls are cooked. They should become transparent. Remember to stir the mixture occasionally so that the tapioca pearls do not stick to the bottom of the pan.
  7. When the tapioca is done, add coconut milk. 
  8. Let the mixture become hot and serve immediately.
  9. This soup can also be served cold. 
  • The recipe I followed does not recommend soaking the tapioca pearls but I did as they cook much faster.
  • Adding sugar is optional. The bananas were sweet enough so I didn’t add any.
  • Use extra ripe bananas as thy tend to be sweet.You wouldn’t need to add sugar.
  • The recipe for papaya soup is similar. You add 1 cup of chopped papaya and make it just the way you make saufa’i.
  • Personally I prefer the cold version. The taste is like sabudana kheer but with mashed banana in it.

A-Z breakfast Dishes:

A – Apple Aebleskiver – Denmark
B – Baghrir – Morocco
C – Changua – Colombia
D – Dutch Baby Pancakes – Germany/USA
E – English Breakfast – England

F – French Toast – Canada
G – Griddle/Girdle Scones – Scotland
H – Hafragrautur –  Iceland
I – Idiyappam – India
J – Johnnycakes – Caribbean Islands
K – Khabees – Bahrain
L – Lahooh – Somalia
M – Masoub – Saudi Arabia
N – Nasi Goreng – Indonesia
O – Oladushki – Russia
P – Pandesal – The Philippines
Q – Qistibi – Tatarstan and Bashkortostan
R – Red Rice Porridge – Bhutan

Check out what other Mega Blogging Marathoners have made for Day 19:

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  • Priya Suresh

    April 28, 2018 at 12:10 am

    Adding tapico pearl with banana and coconut milk, wowwing here. What an amazing find Mayuri. I would like to give a try to the papaya version too, very exotic soup.

    1. mayurisjikoni

      April 28, 2018 at 11:08 pm

      It was a tasty and filling breakfast Priya. I too would love to try the papaya version.

  • Kalyani

    April 30, 2018 at 9:47 am

    what an amazing find this is ! yes, BM sometimes pushes us to explore beyond the conventional and you are dough a great job bringing us breakfasts from across the Globe.. super find for the theme.

    1. mayurisjikoni

      April 30, 2018 at 5:40 pm

      Thank you so much Kalyani.

  • Gayathri Kumar

    May 1, 2018 at 10:47 am

    That is a wonderful find Mayuri. The bananas, coconut milk and tapioca pearls sounds like an awesome combination…

    1. mayurisjikoni

      May 2, 2018 at 11:34 am

      Thanks Gayathri, it tastes like a healthier version of sabudana kheer.

  • Jagruti

    May 1, 2018 at 11:49 am

    What an amazing recipe this is..never knew about it. Coconut milk with sabudana must be so tasty and delicious!

    1. mayurisjikoni

      May 2, 2018 at 11:30 am

      Thanks Jagruti. It tasted like sabudana kheer but with coconut milk and banana in it. It was delicious and healthy too.


    May 3, 2018 at 8:20 pm

    Mayuri I am loving this series and you are going a fantastic job of sharing some very unusual recipes from around the world. I feel like I am on a virtual food tour. Great recipe sounds a little bit like sabudana kheer with banana.

    1. mayurisjikoni

      May 3, 2018 at 9:49 pm

      Thank you Nayna. I too am amazed at the variety of different recipes I’ve come across. Yes it does taste a bit like sabudana kheer but without the usual flavours we add.

  • Shobha Keshwani

    May 3, 2018 at 11:40 pm

    I am really amazed at the variety of new and unknown recipes you have been sharing Mayuri.. a nice learning experience for all of us too .

    1. mayurisjikoni

      May 5, 2018 at 11:58 pm

      Thank you so much Shobha.

  • Srivalli Jetti

    May 8, 2018 at 1:36 pm

    Fantastic find and I am so glad you really took upon yourself to find such wonderful dishes in atoz on top!..steamed bananas are part of our south indian menu but cooking it this way is quite new for me too..and those sago all together makes this sound like a dessert to me :)..

    1. mayurisjikoni

      May 9, 2018 at 10:04 pm

      Thanks Srivalli. It did taste like a dessert. But that’s what I realized in doing this breakfast theme that many countries love sweet breakfast.

  • Pavani

    May 11, 2018 at 12:35 am

    After I read your post, I remembered that I made Suafa’i years ago for a blog event 🙂 It is such an easy and tasty dessert. I guess I like anything with banana 🙂

  • manjulabharathkumar2016

    May 16, 2018 at 9:18 pm

    This sounds so like south Indian payasam , suafa’i looks so creamy and delicious .. So true when some themes are given we do explore some very rare country cuisines.. Banana and tapioca pearls is such an amazing combo
    and wonderful find di..

    1. mayurisjikoni

      May 22, 2018 at 10:26 pm

      Thank you Manjula.I guess most recipes around the world have some influence from other cultures.

  • Sandhya Ramakrishnan

    June 7, 2018 at 2:58 am

    Oh yeah! I found myself a great dessert as well. I love tapioca pudding and this is a great recipe for breakfast or dessert.

    1. mayurisjikoni

      June 7, 2018 at 4:55 am

      Thanks Sandhya and a healthy one too as one doesn’t need to add sugar if the bananas are sweet.

  • Simply Tadka

    June 19, 2018 at 10:40 pm

    Never heard about banana as soup.. Very new and interesting recipe.

    1. mayurisjikoni

      June 19, 2018 at 11:19 pm

      Thanks Preeti.

  • Padmajha PJ

    June 24, 2018 at 3:40 pm

    Even I have not heard about this country -Tatarstan!Well, Bananas, tapioca, coconut milk all make it sound like a dessert rather than a breakfast! But if breakfast is a dessert I don’t think anyone can refuse!!

    1. mayurisjikoni

      June 27, 2018 at 6:37 am

      Yes it does sound like a dessert but was not that sweet as I didn’t add any sugar. The sweetness from the banana was enough.

  • Priya Srinivasan

    July 3, 2018 at 9:09 pm

    wow mayuri, that looks interesting!!! i can imagine the taste of coconut milk, along wtih mushy sweet banans, would love to try this one soon!

    1. mayurisjikoni

      July 6, 2018 at 12:56 am

      Thanks Priya, do try it out it actually tastes delicious.

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