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Banane Malaxée (Mashed Banana with Peanut)
Commonly called toxi banana, banane malaxée is a dish from western Cameroon. It is based on peanut paste, unripe bananas (the fruit) and spices, simmered with smoked fish or meat.
Prep30 min
Cooking1 h
Total1 h 30
Servings6
DifficultyHard
Calories480 kcal
Preparation
1 h 30- Prepare your smoked fish and put it in a saucepan with water, bring to a boil for about 10 minutes.
- Peel the bananas.
- Set the bananas aside.
- Dilute the peanut paste with water to obtain a sauce: if you want a very thin sauce, add plenty of water; on the other hand, if you want a fairly thick sauce, add little water.
- Peel and thinly slice the onion.
- Wash and cut the chili into small pieces.
- In a pot over low heat, warm a tablespoon of oil and sauté the garlic, onion, chili (to taste), parsley and celery until the onion turns translucent. It should not brown.
- Then add the whole bananas, the drained meat or smoked fish and leave covered for about 10 minutes over low heat, stirring from time to time so it does not stick.
- Add the crushed ginger and the bouquet garni, stir, then add the peanut sauce, a little salt, the stock cube and a pinch of pepper.
- Stir to incorporate the peanut.
- Add the fish and let simmer over medium heat for about 10 minutes. The sauce should cover the contents well. If not, add a little water.
- Stir occasionally to loosen the peanut from the bottom of the saucepan.
- Finally, add the meat stock if needed and stir.
- Let simmer for about 30 minutes, covered, over low heat.
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