Bouyon Bannann

The Quirky Foodster Team

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Servings

Ingredients

Green Bananas, peeled and sliced — 4
Onion, chopped — 1
Garlic, minced — 2 cloves
Carrot, chopped — 1
Smoked fish, flaked (optional) — 200 g (7 oz)
Thyme — 1 sprig
Water — 1.2 L (5 cups)
Scotch Bonnet pepper, whole — 1
Vegetable oil — 2 tbsp
Salt and black pepper, — to taste

Method

Heat oil in a large pot and sauté the onion and garlic until softened.
Add the carrot and cook a few minutes.
Add the sliced green banana, smoked fish if using, thyme, water and scotch bonnet.
Bring to a boil, then reduce heat and simmer 25-30 minutes until the banana is tender.
Season with salt and pepper, remove the scotch bonnet, and serve hot.

Introduction: A comforting green banana soup, simmered with vegetables into a hearty, filling broth.

Cultural Background: Green banana forms a starchy, satisfying base for this traditional Seychellois soup, a warming dish that makes good use of the islands' abundant banana crop in its unripe form.

Tips: Cut the green banana into even slices for consistent cooking. Keep the scotch bonnet whole for controlled heat throughout the soup.

Variations: Add a splash of coconut milk for extra richness; a vegetarian version omits the fish and uses vegetable stock.

Storage: Store in an airtight container in the refrigerator for up to 2 days.

Reheating: Reheat gently on the stovetop over low heat until warmed through.

Nutrition: Approx. 200 kcal, 10 g protein, 32 g carbohydrate, 6 g fat per serving.

FAQs:

Q: What is a green banana?

A: An unripe banana used as a starchy vegetable rather than a sweet fruit, common throughout Indian Ocean and Caribbean cooking.

Q: Can this soup be made vegetarian?

A: Yes, simply omit the smoked fish and use vegetable stock for a satisfying vegetarian version.