Ingredients with Measurements:
- 6 ripe bananas
- 1 cup of cornmeal
- 1 cup of coconut milk
- 1 cup of milk
- 1/2 cup of sugar
- 1/2 cup of grated coconut
- 1 teaspoon of salt
- Banana leaves for wrapping
Special equipment needed:
- Blender or food processor
- Large pot for boiling
Step-by-step instructions:
1. Peel and mash the bananas in a bowl.
2. In a blender or food processor, blend the cornmeal, coconut milk, milk, sugar, grated coconut, and salt until smooth.
3. Add the mashed bananas to the blender and blend until well combined.
4. Cut the banana leaves into rectangles and blanch them in boiling water for a few seconds to make them pliable.
5. Place a spoonful of the banana mixture onto the center of each banana leaf rectangle.
6. Fold the banana leaf over the mixture and tie the ends with kitchen twine.
7. Bring a large pot of water to a boil and place the banana pamonhas in the pot.
8. Boil for 45 minutes to 1 hour or until the pamonhas are cooked through.
9. Remove from the pot and let cool before serving.
Time:
Preparation time: 30 minutes
Cooking time: 45 minutes to 1 hour
Temperature:
Boiling water
Serving size:
Makes 6 banana pamonhas
Nutritional information:
Calories per serving: 300
Total fat: 8g
Saturated fat: 6g
Cholesterol: 0mg
Sodium: 400mg
Total carbohydrates: 57g
Dietary fiber: 5g
Sugars: 28g
Protein: 4g
Substitutions for ingredients:
- Cornmeal can be substituted with masa harina or polenta.
- Coconut milk can be substituted with almond milk or soy milk.
- Grated coconut can be omitted or substituted with chopped nuts.
Variations:
- Add cinnamon or nutmeg for extra flavor.
- Use different fruits such as mango or pineapple instead of bananas.
- Add chocolate chips or raisins for texture.
Tips and tricks:
- Make sure the banana leaves are pliable before wrapping the pamonhas to prevent tearing.
- Tie the ends of the banana leaves tightly to prevent the mixture from leaking out.
- Serve with a dollop of whipped cream or a scoop of vanilla ice cream.
Storage instructions:
Store leftover banana pamonhas in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat banana pamonhas in the microwave or oven until warmed through.
Presentation ideas:
Serve banana pamonhas on a plate with a drizzle of honey or caramel sauce.
Garnishes:
Garnish with fresh fruit or chopped nuts.
Pairings:
Serve with a cup of coffee or tea.
Suggested side dishes:
Serve with a side of fresh fruit or a green salad.
Troubleshooting advice:
- If the banana pamonhas are too dry, add more milk or coconut milk to the mixture.
- If the banana pamonhas are too wet, add more cornmeal to the mixture.
Food safety advice:
Make sure the banana pamonhas are cooked through before serving to prevent foodborne illness.
Food history:
Banana pamonha is a traditional Brazilian dish made with mashed bananas and cornmeal.
Flavor profiles:
Sweet, creamy, and slightly nutty.
Serving suggestions:
Serve as a dessert or snack.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Brazilian
Taste: Sweet, Creamy, Banana, Savory, Comforting, Banana-Flavored