Hey, my lovelies. Tori deh ooo. I’m so excited, I can’t even think straight. My signature suya spice recipe has gone viral on Facebook with 205,000 views, 4600+ shares, and over 620,000 people reached in less than a week. Abeg somebody shout hallelujah with me. It is God. Nobody but God and my darling Le hubs for all his support. So I had to celebrate with something special for him. Today, I’m taking you to Le hubs village – Bafang. I am going to show you how to make Topsi banana also known as banane malaxée.
What is topsi banana
Topsi simply means a mélange or a mixture in the Bafang language. Topsi banana, therefore, is a mélange or mixture of unripe bananas, fresh peanuts, dried fish, onions, ginger, white pepper, and garlic. It was always considered ‘the poor man’s meal’ eaten mostly by the low-class citizens since the ingredients are easily available from the farm or sold at cheap prices in the local village market. Only recently is Topsi banana enjoyed by people of all socio-economic classes because it is delicious like that. 🙂
The traditional method of cooking topsi banana
Traditionally, unripe bananas are peeled and cooked in a sauce made from frying fresh peanuts, onions, fresh tomatoes, ginger, garlic and white pepper in palm oil to perfection. Though I really love the traditional method, I wanted to recreate a healthier version of this dish considering the fact that the original version calls for a lot of palm oil. Don’t get me wrong, red palm oil is great, but if like me, you are trying to lose some weight, it is a good idea to reduce fat intake. So for this recipe, I made good use of the fact that peanuts are high in oil and they will yield their own oil when cooked the right way.
The healthy method of cooking topsi banana
To get the peanuts to release its oils, I went ahead and grilled them and blended into a smooth paste. Next, I blended all other ingredients and added everything into a pot. I added enough water to cover the banana and cooked under medium heat for about 40 minutes until the peanuts released its oil.
SUPA tip: To avoid overcooking the banana, cook the peanut paste with the ingredients for 20 minutes before adding your bananas.
Oh and before, I forget, I experimented with one of Africa’s healthiest spices, African negro pepper and I couldn’t believe how this simple ingredient took the taste to another level. Oh my yum! I wouldn’t want it any other way.
Ok. enough rambling already. Let’s just get straight into the recipe. If you give this recipe a try, be sure to Instagram, Facebook or Twit me a photo because as always I love seeing your creations. Keep in mind, I’ve got more SUPA recipes on my YouTube channel. You can try my easy garden egg stew or roast some fish this weekend too. Here is a weight loss meal plan you can follow if you are trying to lose some weight. And don’t forget to hit the subscribe button if you haven’t done so already so you never miss a video recipe.
- 10 - 12 unripe bananas
- 300g peanuts, roasted and blended into a paste
- 1 large dried fish of choice
- 1 large onion
- 8 garlic cloves
- 1 thumb-size ginger
- 2 fresh tomatoes
- 1 tablespoon white pepper
- 1 tablespoon African negro pepper pods
- Vegetable bouillon cube to season
- Salt to taste
- Scotch bonnet pepper for heat
- Roast and blend peanuts into a fine paste.
- Blend all other spices to a fine paste as well.
- Now add peeled bananas to a pot, add all spices, peanuts, seasoning and salt to taste.
- Now add water. Just enough to cover the bananas and cook till you bananas are tender. Droplets of oil will be released from the peanuts if cooked for very long.
- Enjoy hot.
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