Green Banana [Tamatama]

The coconut cream preparation is the same as the ‘Cassava Tamatama’ page 24.

Peel your bananas, wash them clean and put in a pot and add water.

Put the pot of bananas over the fire to boil.

When cooked, pour water out and ready to be pounded.

In a wooden bowl, pound the banana at least 4 banana a time (depend on the size of the wooden bowl) until it is soft. You can add coconut milk cream while pounding the banana if it is too dry.

Remove the pounded banana onto a flat tray and make small rolls out of it (each roll size depends on your preference).

On another flat tray pour coconut milk cream.

Put each completed roll on the tray of coconut milk and coat it with the milk.

Ready to be served.