6 very ripe bananasBreak the bananas into small pieces and place into a large kettle with the water. Cook the banana-water mixture at a medium heat for 20 minutes, stirring occasionally. Blend the mixture with a hand-held blender until fairly smooth. Mix in the tapioca slowly and evenly so as to avoid lumps and clumps of rubbery goo. Let simmer for 10 minutes. Take off heat and stir in coconut milk and sugar. Tausami loa!--Eat!
1 qt. water
1/3 pkg. tapioca (8 oz. box)
1 cup coconut milk
1/2 cup sugar
Now let me relate to you the little bit that gives this post its name. This evening, Deb and I initially used the 12 bananas to 1 quart water as suggested by Cooks.com. But as I was stirring our suafa'i during the first 20 minute period, a large bubble popped from within the pot and hurled a lava-hot bit of banana goo onto my right index finger. It was HOT, but thanks to a modern sink with good and cold water, I will survive.
From this, Deb and I learned that the banana to water ratio needed to be reduced. Suafa'i that's too thick is not as palatable. But if you get the consistency right, you're in for quite a treat. Suafa'i--another Samoan favorite--easy to make, cheap, and delicious.