Entree: United States – American Samoa, Pacific Island United States Territories – Fa'alifu Fa'i

Serving Size: 4

Approximate Time

Prep 25 min

Cook 30 min

Total 55 min

Ingredients

- 2 tbsp (30 ml) vegetable oil
- 1 medium yellow onion, thinly sliced
- 3 garlic cloves, minced (about 15 g)
- 1 tbsp (15 g) fresh ginger, grated
- 1 tsp (2 g) ground turmeric (optional, for color and warmth)
- 6 medium green bananas (fa'i), peeled and cut into 1/2-inch (1 cm) slices, approx. 2 lb (900 g)
- 1 lb (450 g) firm white fish fillets (mahi-mahi, snapper, or similar), boneless, skinless, cut into 1 1/2-inch (4 cm) chunks
- 2 cups (480 ml) full-fat canned coconut milk (or freshly pressed coconut cream diluted slightly)
- 1 cup (240 ml) water or light fish stock
- 1 medium tomato, chopped (about 1 cup / 180 g)
- 1 small hot pepper (scotch bonnet or jalapeno), seeded and minced, optional
- 1 tsp (5 g) sea salt, or to taste
- 1/2 tsp (2 g) freshly ground black pepper
- 2 tbsp (30 ml) fresh lime juice (about 1 lime)
- 2 tbsp (30 ml) chopped fresh cilantro or parsley for garnish
- 2 scallions, thinly sliced, for garnish
- Steamed white rice or boiled taro, for serving (optional)

Instructions

Short Description:
Fa'alifu Fa'i is a hearty Samoan main course of green (unripe) bananas simmered in creamy coconut milk with aromatics and tender chunks of firm white fish. It is a comforting, starchy-protein one-pot meal commonly served as the centerpiece of a home-cooked dinner.

Regional Notes:
This American Samoa version centers on fa'i (green bananas) cooked in rich coconut milk (often coconut cream) and finished with fresh lime and simple island aromatics; unlike other Pacific banana dishes that may be sweet, Fa'alifu Fa'i is savory and served with fish or meat as a complete entrée. The recipe reflects local use of fresh coconut, minimal spices, and available reef or ocean fish.

1. Prep the green bananas: trim both ends, make a shallow lengthwise slit in each peel, and pry off the skin. Slice bananas into 1/2-inch (1 cm) rounds and set aside.
2. Heat the vegetable oil in a wide heavy-bottomed pot or Dutch oven over medium heat. Add the sliced onion and cook until softened and translucent, 4–5 minutes.
3. Add the minced garlic, grated ginger, and turmeric (if using). Sauté, stirring, until fragrant, about 1 minute.
4. Stir in the chopped tomato and minced hot pepper (if using). Cook 2–3 minutes until the tomato begins to break down.
5. Pour in the coconut milk and water (or fish stock), stir to combine, and bring to a gentle simmer. Scrape up any browned bits from the bottom of the pot.
6. Add the sliced green bananas to the simmering coconut liquid, stir gently to submerge them, and reduce heat to medium-low. Cover partially and simmer until the bananas are nearly tender, 15–20 minutes. Stir occasionally to prevent sticking.
7. When the bananas are just tender, carefully nestle the fish chunks into the coconut sauce, spooning sauce over the pieces. Cover and simmer gently until the fish is cooked through and flakes easily, 6–8 minutes depending on thickness.
8. Taste and season with sea salt and black pepper. Stir in the fresh lime juice to brighten the flavors. If sauce seems too thin, simmer uncovered a few minutes to thicken slightly; if too thick, add a splash of water.
9. Remove from heat and sprinkle with chopped cilantro (or parsley) and sliced scallions. Serve Fa'alifu Fa'i hot as a complete entrée, with steamed white rice or boiled taro on the side if desired.