São Tomé and Príncipe | Side

Angú de Banana

São Toméan angú de banana, green bananas or breadfruit boiled soft, mashed smooth, and finished with palm oil and salt.

Country
São Tomé and Príncipe
Region
West Africa
Time
35 min
Serves
6
Level
easy
Start cooking Explore São Tomé and Príncipe recipes
01 / Get ready

Everything you need

Tap each ingredient as you gather it. Illustrations are visual guides; follow the ingredient names and quantities.

Servings 6

Scale the dish before you shop, then use the checklist while you cook.

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02 / Let’s cook

One step at a time

Keep the rhythm calm, watch the texture, and adjust seasoning at the end.

Back to São Tomé and Príncipe
4 steps 10 min prep 25 min cook (check method) 35 min total easy
1
Boil the bananas
Place peeled green bananas in salted boiling water. Cook until very soft, about 15-20 minutes.
Kitchen noteThey should be completely soft — undercooked bananas won't mash smoothly.
Boil bananas 20:00
2
Mash
Drain the bananas. Mash with a potato masher or wooden pestle until completely smooth with no lumps.
3
Add palm oil
Stir in palm oil and salt. Mix until the angú is smooth, golden, and uniform.
Kitchen noteThe palm oil gives it a beautiful golden colour and rich flavour.
4
Serve
Shape into a mound and serve alongside calulu or other stews.

Every household has small variations. Start here, then adjust seasoning, heat, and serving sides to your kitchen.

Cooking notes, photos & serving ideas
Recipe context

More about this dish

Serving ideas, regional context, and cooking cues for when you want more detail.

When to cook it

Best for Daily staple. Plan on a easy cook. Allow about 35 minutes total.

What to serve alongside it

Calulu, grilled fish, fish stew, or palm-oil vegetables

Follow the collection

Angú de Banana appears in 2 AfroKitchen collections. Start with Quick & Easy if you want more dishes in the same mood. Quick & Easy

Regional lane

São Tomé and Príncipe national table. A structured São Tomé and Príncipe dish in the AfroKitchen archive.

Chef watch-outs
  • Rushing the rest or fermentation period.
  • Rushing the base before the raw edge has cooked out.
  • Adding all seasoning early and forgetting to adjust at the end.
How you know it is ready
  • The bread or batter should smell pleasantly fermented, toasted, or nutty rather than floury.
  • The aroma should smell rounded rather than raw or sharp.
  • Oil, sauce, broth, or steam should look settled and deliberate.
Recipe photos

See the dish before you cook

Take a closer look at the dish and its serving ideas.

Angú de Banana recipe from São Tomé and Príncipe
Angú de Banana finished dish
Chef board

Build the table around Angú de Banana

Calulu, grilled fish, fish stew, or palm-oil vegetables

Best route from here

São Tomé and Príncipe national table

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