Banana and Cassava Packets- Moukat– is made with mashed ripe bananas and dewatered grated cassava , flavoured with sugar, nutmeg and cinnamon , wrapped in parcels of banana leaf and steamed, creating a soft, moist and dense pudding. A beautiful way to finish off a spicy meal.
Origin of Moukat
The banana and cassava packets– Moukat– may have derived from the word makatcha or macatia which in Réunion Island means: ‘Petit pain rond et sucré, généralement fourré au coco’ meaning small round sweet bread generally filled with coconut.
In Mauritius, the macatia is similar to the one made in Réunion Island but in Seychelles makatya has a totally different meaning. It means a scoundrel or a mess created by somebody!
The word makatya may have originated from East Africa, where many of the slaves who arrived in Seychelles came from. My assumption is based on the fact that there are many similar words from different Bantu languages from that area: For example, from swahili (mkate meaning bread or cake), from makua (mukatche meaning bread), from bemba and gogo (mukate meaning bread), from yao (mkato meaning bread).
Moukat in the Réunion Creole
Interestingly though, in the Réunion Creole the word moukat (also written as mouquate, moucate, and moukate) does exist and has nothing to do with food. Some people think that the word may have originated from Madagascar and derives from the Malagasy ‘ lamoka’ which originally means “rotten or spoiled”. More generally it means “anything repulsive or smelly.
In the Réunion Creole the word moukat has many uses. For example, it is sometimes applied figuratively to a person and this is a “gross insult”. It is also, at time, applied to things that one does not approve, and which one discredits. For example, m’i kroi pa la moukat-là moin: “I don’t believe in all this stupid idea”. It may also mean to make fun of someone, for example: ‘marmay moukat amoin’. (The children made fun of me.) It may have given rise to the word ‘les moucateurs’ – the humorists.
An African and Asian Fusion
The Banana and Cassava Packets- Moukat-, which is of African origin, as explained above, is influenced by Asian cookery tradition where cooking and serving food in banana leaves is very popular. Banana leaves have a wide range of applications because they are large, flexible, waterproof, and decorative. They also impart a subtle sweet flavour and aroma to the dish. The leaves are not themselves eaten but are discarded after the contents have been consumed. They are now used for cooking, wrapping, and food-serving in a wide range of cuisines in tropical and subtropical areas.
Moukat- a dish or a method of cookery?
In days gone by, the moukat was not limited to ripe bananas and grated sweet cassava or mayok dou as its main ingredients. In fact, moukat was traditionally made from most of the starchy vegetables including breadfruit and yam. These starchy vegetables are categorised in Seychelles as gros manze (fr. gros mangé), literally translated as ‘big food’. I guess they are called as such, because they are dense and starchy and not as delicate as the green vegetables.
I tend to believe that moukat could have initially been a method of cookery and not just a dish. It could have applied to any starchy vegetables cooked in banana leaves, because at one stage we even had moukat sale-salted banana and cassava parcel- that was eaten with curries and grilled fish.
The bananas used in moukat
Traditionally, we would use only bannann mil sometimes referred to as ‘sour banana’ in Asia. The bannann mil was introduced to Seychelles by Sultan Abdullah who was exiled in Seychelles in 1877. He was a very enterprising person and during his 17 years of exile, he grew many native Malaysian fruits including the ‘Manbolo’ and Mangosteen. The bannann mil is now the most common banana in the Seychelles mainly due to its resistance to disease. It is also a banana that contributed greatly in nourishing the population during the two great wars.
Bannann mil is famous for being slightly sour but beautifully sweet at the same time. They are petite and slender, sharp-ended, and easy to spot in a crowd. Their skin is relatively thin, covering pale yellow smooshy-soft deliciousness.
If you do not have access to bannann mil, you can use bannann gabou or Cavendish as an alternative.
How was the cassava grated in the early days?
The cassava tubers were thoroughly washed and then hand peeled and then washed again. The grating would start at least one hour after washing in order that excess water can drain off the peeled and washed cassava, otherwise the roots are too slippery and too difficult to hold during grating.
The traditional Grater- Larap Mayok
Before the advent of mechanical graters, the cassava was grated on a flat manual grater. The manual grater was usually only a piece of galvanized metal sheet or even a piece of flattened can or tin, punched with about 3mm diameter nails leaving a raised jagged flange on the underside. The top of the grater was nailed to a piece of plank of similar width but slightly longer to give the extra support when used.
The peeled cassava tubers were pressed against the jagged side of the metal and rubbed vigorously with strong downward movements. Particular care had to be taken and some skill was required “not to also grate the fingers“. The grated cassava was collected in a flat bowl and has the consistency of very moist porridge. The next step was to dewater the grated cassava.
The traditional way to dewater the grated cassava
As mentioned above, the grated cassava has the consistency of very moist porridge and has to have most of the moisture extracted so that it could be cooked. It was placed in a hessian or gunny bag, tied up and placed overnight under a heavy object. A large container was placed under the ‘press’ to collect the milky juice. Once all the moisture has been extracted, the grated cassava was then removed from the bag , spread out on a flat surface and sieved and any bits that had not been properly grated were removed. This is the traditional cassava flour.
The Modern way to prepare the Cassava
Grating your Cassava -mayok dou rape
If you are buying fresh cassava tubers for you to grate you will first have to peel and thoroughly wash them under running water to remove all grit and soil. You will then have to access a box grater and the side to use is the small, prickly or raspy side. Grating cassava can quite tedious.
You can save yourself all the hard work and purchase frozen grated cassava that are readily available in most Asian shops.
Dewatering your grated Cassava
Whether you grate your own cassava and buy frozen cassava you will find that the grated cassava has the consistency of very moist porridge and you will have to dewater the grated cassava before you start to cook it. Tie the grated cassava in a clean cloth and place it under a heavy object and let it sit for a few hours until there is no more moisture oozing out. Alternatively, you can place your grated cassava in a cloth and wring with all your might. You then remove it from under the weight and open the cloth, and place the dewatered cassava in a tray, fluff it and allow it to air-dry for a while.
Preparing the Banana leaf
Make sure the banana leaf in clean. Wash gently under running water. Care should be taken because the leaf tends to tear very easily. Use a sharp knife or a pair of scissors and cut banana leaf with into pieces of approximately 25 cm square. Wipe the pieces of leaf and gently pass over a flame, moving them constantly, until they soften and become pliable. Do not place them in the flame as they may burn. Keep.
Mashing the banana
I suggest you mash your banana immediately before preparation because if you do mash it too early it will brown. The brown colour you will see, is a result of an enzymatic reaction between the banana and oxygen. When mashed banana encounters oxygen it creates melanin, a natural pigment that creates the brown hue. The longer the air exposure, the browner your bananas will get.
Making and cooking the parcels
Once the banana has been mashed and all ingredients have been mixed, place about 3 tablespoons of mixture in the middle of the soften leaf and wrap into a small parcels of approximately 10 x 6 cm and tie.
Tie your parcels loosely on the fold at the two ends of the parcel. You can use butcher’s twine or even a narrow strip of the banana leaf itself. Don’t tie the parcels too tight because the moukat expands on cooking and needs some space to accommodate the expansion. You may also choose not to tie the parcels. Place them face down and the thick filling will not run out.
Finishing the moukat
Under hot ash or coal
In days gone by, workers making copra on many coconut plantations would prepare and wrap their moukat early morning at home and carry it with them to work. At lunch time, they would cook them under hot coconut husk ash from the calorifer for about 20 minutes.
Boiling
Traditionally, the parcels are placed in boiling water for about 30 minutes. If you plan to place the parcels in boiling water, you need to ensure that water does not get into the parcel and therefore requires more folds.
You can, however, modernise the technique by using a steamer or an oven.
In a steamer
If you use a steamer, like we have done for this recipe, you will end up with a very moist and soft moukat. This is because the steam has kept the mix moist.
If you wish to steam your moukat, half-fill a large steamer, with water and bring to a rapid boil over high heat. Place the parcels in your steamer basket, seam side down, and steam for 30 minutes. You can place the parcels on each other, it will not affect the end product. If you have a small; steamer you may have to perform the steaming process twice.
In the Oven
Set your oven to 180°C and place your parcels face down in baking tray and bake for about 30 minutes. The baking creates a slightly more intense caramel flavour in your moukat.
Irrespective of whatever method you use, you will need to allow the moukat to cool completely for it to set properly.
Alternative to fresh banana leaves
Some of you, like us living overseas, may not have access to fresh banana leaves. The next best alternative is to use the frozen ones that you may be able to obtain from your local Asian or Filipino shop. Failing that, baking paper is also a very good alternative. Cut the baking paper about 25 cm square and tie it like you would tie the banana leaves. The end result will be the same.
Moukat Sale
Moukat sale was cooked the same way as the moukat dou. All you need to do to turn this moukat, which is a sweet dish, into a savoury one is by eliminating the sugar, condensed milk and the vanilla and adding a little more salt, some cracked pepper, a pinch of ground cloves and a sprinkle of chilli. You can also choose to be creative by adding some boiled flaked salted fish. We welcome any thoughts that you may have.
Banana and Cassava Packets- Moukat– is made with mashed ripe bananas and dewatered grated cassava , flavoured with sugar, nutmeg and cinnamon , wrapped in parcels of banana leaf and steamed creating a soft, moist and dense pudding. A beautiful way to finish off a spicy meal.
- 500 g very ripe banana (approx. 3 Cavendish or gabou or 6 bannan mil)
- 500 g freshly grated cassava-or frozen
- 100 g plain flour
- 1 tin coconut milk ( 400ml )
- 4 tbsp sweetened condensed milk (note 4)
- 1 tsp vanilla essence
- ¼ tsp ground nutmeg
- 1 tsp salt
- 1 medium size banana leaf
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Extract maximum moisture from the grated cassava by wrapping it in a thick cloth and placing a heavy object on it. Alternatively, you can wrap your grated cassava in a cloth and wring it with all your might. This has to be done a few hours in advance because it takes time to extract the moisture from the cassava.
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Once you have removed most of the moisture from the grated cassava, remove it from under the weight and open the cloth, and place the dewatered cassava in a tray, fluff it and allow it to air-dry for a few hours. You will end up with approximately 275 g of flour.
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Make sure the banana leaf is clean. Wash gently under running water. Care should be taken because the leaf tends to tear very easily.
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Use a sharp knife or a pair of scissors and cut the banana leaf with into pieces of approximately 25 cm square.
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Wipe the pieces of leaf and gently pass them, one at a time, over an open flame, moving them constantly, until they soften and become pliable. Keep. Do not place them directly in the flame as they may burn.
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Peel bananas and place them in a medium size bowl and mash using a fork.
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Thoroughly mix in all the ingredients, except the flour.
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Sieve flour and gradually incorporate into the mix to make a paste.
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Rest the mixture for about 15minutes
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Place about 3 tablespoons of mixture in the middle of the soften leaf and wrap into a small parcels and tie (optional). Do not press on the filling when you are folding because it will spread it and make it difficult to fold properly.
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If you choose to tie the parcels, you can use butcher’s twine or even a narrow strip of the banana leaf itself. Don’t tie the parcels too tight because the moukat expands on cooking and needs some space to accommodate the expansion.
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Place the parcels in a large pot, seam side down, and cover with water
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Bring to the boil and steam for about 30 minutes. Test by inserting a fork in one parcel and if the fork comes out clean then the moukat are done.
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Remove the moukat from the steamer. Please note that the moukat will be quite soft when you remove from the steamer, allow them to cool completely for them to set properly and then unwrap them.
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Place the parcels in a large steamer, seam side down, and bring to the boil and steam for about 30 minutes.
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Test by inserting a fork in one parcel and if the fork comes out clean then they are done.
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Remove from steamer. Please note that the moukat will be quite soft when you remove from the steamer, allow them to cool completely for them to set properly and then unwrap.
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Set your oven to 180°C and place your parcels in baking tray and bake for about 30 minutes. The baking creates a slightly more intense caramel flavour in your moukat.
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Please note also that the moukat will be quite soft when you remove from the oven. allow them to cool completely for them to set properly and then unwrap.
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Slice the moukat and serve them cold with fresh coconut cream.
- Traditionally, the moukat is put in boiling water but nothing stops you from steaming the moukat. We prefer the steaming method because the moukat parcels do not get in contact with water.
- You may also choose not to tie your moukat. You can place them face down and the wrapping will not come undone.
- If you do not have access to banana leaf, the next best alternative is to use baking paper. Cut the baking paper about 20 cm square and fold it like you would fold the banana leaf. The end result will be the same.
- If you do not like to use condensed milk replace it with about 75 g sugar, bearing in mind that this is a sweet dish.
Moukat sale- Savoury Moukat- You can turn this moukat, which is a sweet dish, into a savoury one, moukat sale (savoury moukat), by eliminating the sugar and the vanilla and by adding a little more salt and herbs. You may even choose to add some clove powder and a sprinkle of chilli or you can also be creative by adding some boiled flaked fish to the mix.
Did you make this recipe?
I hope you will enjoy cooking this dish. Please let me know how it turned out for you. If you have a different version of the recipe or have related questions, please leave your comments below.
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