São Tomé and Príncipe | Side

Angú de Banana

Mashed green banana with palm oil, creating a smooth, savoury side dish. The traditional accompaniment to calulu and other Santomean stews.

Country
São Tomé and Príncipe
Region
West Africa
Time
30 min
Serves
6
Level
easy
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Recipe overview

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Angú de banana is as fundamental to Santomean cuisine as rice is to much of West Africa. The green bananas are boiled and mashed with palm oil to create a smooth, starchy base that perfectly absorbs rich stews.

What the dish tastes like

Mashed green banana with palm oil, creating a smooth, savoury side dish. The traditional accompaniment to calulu and other Santomean stews.

When to cook it

Best for Daily staple, with a easy cooking level and about 30 minutes total.

What to serve alongside it

Calulu or any stew

Follow the collection route

Angú de Banana belongs to 2 AfroKitchen collections. Quick & Easy is the strongest cluster route to start from. Quick & Easy

Servings: 6

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How to cook it

Step-by-step instructions

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1
Boil the bananas
Place peeled green bananas in salted boiling water. Cook until very soft, about 15-20 minutes.
They 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.
The palm oil gives it a beautiful golden colour and rich flavour.
4
Serve
Shape into a mound and serve alongside calulu or other stews.

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