Prep: 5 mins | Cook: 15 mins | Total: 20 mins | Serves: 4–6
Best For: Lunch, dinner, savoury sides, pairing with Samoan mains

Introduction

Fa’alifu fa’i is one of the most familiar and comforting Samoan dishes — green bananas boiled until tender, then mixed with salted coconut cream for a savoury, creamy finish. In many Samoan homes, fa’i holds the same place that rice or potatoes do in other cultures: a staple side dish meant to be paired with hearty mains.

Served at lunch or dinner, it sits alongside dishes like pisupo, stew, sapasui, or baked meats, adding a warm and filling base to the meal. The salted coconut cream gives the dish that classic Samoan lololo richness — silky, creamy, and full-bodied.

Simple, humble, and deeply satisfying, fa’alifu fa’i is a true everyday staple.

Gathering the Ingredients

You will need:

• 8–10 green bananas (fa’i)

• 1 can (400ml) coconut cream

• 1 teaspoon salt, or to taste

• Water (for boiling)

Optional add-ins:

• ½ small onion, finely chopped

• A splash of water to loosen very thick coconut cream

• Extra coconut cream for a richer, lololo-style finish

Note: Use green, unripe bananas — ripe bananas will fall apart.

Instructions

1. Prepare the bananas

   • Cut off the ends and make a shallow slit along each banana.

   • Carefully peel — green banana skin can be tough and sticky.

   • Rinse off any sap if needed.

2. Boil the bananas

   • Place peeled bananas into a pot and cover with water.

   • Add a pinch of salt.

   • Optional: Add 1 tablespoon of butter or oil to reduce boiling over.

   • Boil for 10–15 minutes, or until tender but still firm.

3. Prepare the coconut cream mixture

   • Stir coconut cream with salt in a bowl or jug.

   • Add onion if using.

   • Thin with a little water only if needed.

   • Taste — this dish is savoury.

4. Drain the bananas

   • Drain all water completely.

   • Return bananas to the warm pot.

5. Combine

   • Pour the salted coconut cream mixture over the bananas.

   • Warm gently for 1–2 minutes until coated and heated through.

6. Serve

   • Serve warm with Samoan mains such as pisupo, sapasui, stew, chicken dishes, or baked meats.

Helpful Tips

• Only use firm green bananas — ripe ones turn mushy.

• Add more coconut cream for a richer, lololo-style finish (creamy, silky, full-bodied).

• Onion adds flavour but is optional.

• Stir gently to avoid breaking the bananas.

• Perfect paired with pisupo, stew, chicken curry, sapasui, and Samoan meats.

Why This Recipe Works

• Authentic, everyday Samoan home cooking

• Only a handful of ingredients

• Savoury, filling, and versatile

• Quick and beginner-friendly

• Works as a main side dish with any Samoan meal

Explore More Samoan Staples

If you loved this recipe, try:

• Fa’alifu Talo (Taro in Coconut Cream)

• Alaisa Fa’apopo (Coconut Rice)

• Panipopo (Samoan Coconut Sweet Buns)