AI-generated image
Moukhbaza (Kassala mashed banana)
Moukhbaza: ripe bananas mashed and cooked down with sugar, the eastern Sudan favourite with kisra or gurasa
Kassala, in the green orchard country of eastern Sudan near the Eritrean border, grows bananas in abundance, and its signature dish uses them very simply: very ripe bananas mashed with a little sugar and cooked briefly until thick and jammy. Moukhbaza is eaten as a snack or light breakfast, torn kisra or soft gurasa pancakes dragged through it, and children adore it. It tastes like warm banana bread without the oven. Under-ripe fruit is the usual mistake; you want bananas with heavily speckled, almost black skins, or the mash is starchy and bland. Chef's tip: a squeeze of lime at the end keeps the colour bright and balances the sweetness.
- Total time
- 15 min
- Difficulty
- easy
- Serves
- 4
Ingredients
- 6 very ripe bananaspeeled
- 1 tbsp vegetable oil
- 2 tbsp sugarmore or less to taste
- ¼ tsp ground cardamom (optional)
- 1 tbsp lime juice
Shop this recipe on Amazon
Spices & pantry
Fresh ingredients (2)
Links open Amazon in a new tab. As an Amazon Associate, WhatToEat.Today earns from qualifying purchases.
Method
0/3 doneStep 1: Mash the 6 very ripe bananas with a fork until mostly smooth, leaving a few small lumps.
Step 2: Heat the 1 tbsp vegetable oil in a non-stick pan over a medium heat, add the banana and 2 tbsp sugar and cook, stirring all the time, for 6–8 minutes until it thickens, darkens slightly and comes away from the pan.
8 minStep 3: Stir in the ¼ tsp ground cardamom and 1 tbsp lime juice and serve warm or at room temperature with kisra or gurasa.
Nutrition per serving
- Calories
- 210 kcal
- Protein
- 2 g
- Carbs
- 45 g
- Fat
- 4 g
- Fibre
- 5 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does moukhbaza (Kassala mashed banana) take?
- About 15 minutes in total: 5 minutes to prepare and 10 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of very ripe bananas?
- 120g (½ cup) apple sauce per banana (less banana flavour).
- What can I use instead of sugar?
- Caster sugar, same amount.
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Masala khakhra
Khakhra are thin chapaties roasted slowly on a griddle until they turn crisp, like a cracker. This masala version adds gram flour, fresh fenugreek, turmeric and chilli to the wheat dough. They are a light Gujarati breakfast or tea-time snack, and lovely with pickle, chutney or a smear of butter. You can also make them in a roti maker.
Indian
Okonomiyaki
Okonomiyaki (お好み焼き, 'grilled as you like it') is the pride of Osaka, where it's cooked on hot iron griddles in lively restaurants. Finely shredded cabbage is folded into a light batter with egg and spring onion, then fried into a thick, soft pancake with a crisp outside. It's painted with a fruity brown sauce and zigzagged with mayonnaise. Bonito flakes are usual on top; this vegetarian version uses seaweed flakes and pickled ginger instead. Chef's tip: don't press the pancake down with your spatula while it cooks. Osaka cooks leave it alone so the cabbage steams inside and stays light and fluffy; pressing squeezes out the air.
Japanese
Coastal Mombasa mix
A Mombasa street-food bowl: chickpeas and potato simmered in coconut milk with raw mango and chilli, ladled into small bowls and topped with crisp lentil fritters, crunchy chevdo and red, green and tamarind chutneys. Make the fritters and chevdo ahead and assemble at the table. It's sweet, sour, hot and crunchy all at once.
