Saturday, May 10, 2014
This che does require a specific type of banana, the short Asian bananas (looks like baby bananas). I'm sure you can use regular bananas but it won't taste as good. The short bananas has more starch, is more firm, and is less sweet than regular bananas. It will hold up better during the cooking process and there will be more of a bite to it (regular bananas will get too mushy). Make sure the bananas are ripe before making this che otherwise these short bananas will have a bitter taste. Enjoy!
1 hand of RIPED banana (the short Asian kind if possible)
1 can of coconut
2 cups of cubed cassava roots (I use the frozen kind)
1/4 cup of tapioca pearls
1. Cut bananas down about 1 inch in length. Marinate bananas with about 5 tablespoon of sugar, let it marinate overnight so you can make it the next day.
5. Add the cubed cassava roots and the tapioca pearl. Add about 4-5 tablespoon of sugar and a pinch of salt. More or less sugar depending on how sweet you like, don't forget the bananas were marinated with additional sugar.
6. Let the cassava roots cook in the coconut milk until the tapioca pearl has expand.
7. Add the marinated bananas. Let the bananas cook until it's tender. I like my bananas firm so it's about 10 minutes.
8. Transfer to bowl and enjoy with roasted peanuts.