Kat Kat Bannann
The Quirky Foodster Team
Ingredients
- Green Bananas, peeled and cut into chunks — 6
- Fish (fresh or smoked), cut into pieces — 500 g (1 lb)
- Onion, chopped — 1
- Garlic, minced — 3 cloves
- Fresh ginger, grated — 1 tbsp
- Coconut milk — 400 ml (14 oz)
- Scotch Bonnet pepper, whole — 1
- Ground turmeric — 1/2 tsp
- Vegetable oil — 2 tbsp
- Salt, — to taste
Method
- Heat oil in a large pot and sauté the onion, garlic and ginger until fragrant.
- Stir in the turmeric, cooking briefly.
- Add the green banana chunks and coconut milk, bringing to a gentle simmer.
- Add the fish and scotch bonnet.
- Cover and simmer for 25-30 minutes until the banana is tender and the fish is cooked through.
- Season with salt and remove the scotch bonnet before serving hot.
Introduction: Green banana and fish stewed together in coconut milk, considered by many Seychelles' national dish.
Cultural Background: Kat Kat Bannann, widely regarded as the national dish of Seychelles, combines starchy green banana with fish in a rich coconut sauce, a dish deeply tied to Seychellois identity and everyday home cooking.
Tips: Cut the green banana into even chunks for consistent cooking. Simmer gently to keep the fish pieces intact and avoid the sauce breaking.
Variations: Add a handful of fresh curry leaves for extra fragrance; some households use breadfruit instead of green banana for a variation.
Storage: Store in an airtight container in the refrigerator for up to 2 days.
Reheating: Reheat gently in a covered pot over low heat, stirring occasionally.
Nutrition: Approx. 380 kcal, 24 g protein, 38 g carbohydrate, 18 g fat per serving.
FAQs:
Q: Why is Kat Kat Bannann considered the national dish?
A: Its combination of two staple Seychellois ingredients — green banana and fish — represents the everyday resourcefulness and flavour of Creole home cooking.
Q: Can this dish be made with breadfruit instead of banana?
A: Yes, breadfruit is a traditional and equally delicious alternative in some households.
- Green Bananas, peeled and cut into chunks — 6
- Fish (fresh or smoked), cut into pieces — 500 g (1 lb)
- Onion, chopped — 1
- Garlic, minced — 3 cloves
- Fresh ginger, grated — 1 tbsp
- Coconut milk — 400 ml (14 oz)
- Scotch Bonnet pepper, whole — 1
- Ground turmeric — 1/2 tsp
- Vegetable oil — 2 tbsp
- Salt, — to taste
Please log in to leave a comment.