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.