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Suafa’i – Banana Soup

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MEGA BLOGGING MARATHON – APRIL 2018

 #87 BLOGGING MARATHON

 THEME:EXPLORE THE FLAVORS – INTERNATIONAL BREAKFAST
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. 

SUAFA’I- BANANA FRUIT SOUP 
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. 
Tips:
  • 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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