Prep 0 mins
Cook 30 mins
From vanilla.com http://www.vanilla.com/index.php/Recipes/Desserts/banana-poe.html The starch in poe comes from the Manioc root, also known as casava and yuca. Originally a food of the Americas, it was taken to Africa in the 16th century, and later to tropical countries worldwide. It is now a common component in Pacific Island cuisine. It’s filling, nutritious, and easy to digest. Banana poe is so popular that it’s sold pre-mixed in boxes in the stores in Tahiti. If manioc is an unfamiliar term for you, perhaps you’re familiar with tapioca, which is also made from manioc. In poe, manioc starch is used. It can usually be found in specialty food stores, Asian markets, and sometimes where bulk foods are sold.
- 2 2⁄3 lbs bananas, ripe (about 5 large bananas)
- 1⁄2 vanilla bean, sliced open lengthwise
- 6 cups water
- 3⁄4 cup manioc starch
- 1 cup coconut milk or 1 cup light cream
- 2⁄3 cup sugar
- Peel the bananas, cut into large slices, and place them in a large saucepan with the water and vanilla. Bring to a boil and cook 15 minutes. Drain the fruit, setting the vanilla bean aside.
- When the bananas have cooked, puree in a food processor. Add the starch and scrape vanilla seeds into the mix. Mix thoroughly so that the mixture is smooth and creamy. Fill a buttered casserole dish with the poe, and place in a 300 degree oven for 30 minutes.
- Remove poe from oven and cut into small pieces. Serve with the coconut milk or cream and sugar.
Very delicious and fairly exotic, if not particularly photogenic. I'm fairly sure the manioc starch we used, in beads like tapioca, was not what the recipe called for. It worked, but the hearts of the beads remained chewy. Really good in a bowl with cream and powdered sugar.