Ripe bananas mashed into a smooth, dense paste with a touch of flour and cooked into a thick, sweet mass. This simple but satisfying dish is a staple snack in southern Chad, eaten plain or with groundnut sauce.
Nutrition & Info
Allergen Warnings
Equipment Needed
Instructions
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1
Peel ripe bananas and place them in a heavy pot. Mash thoroughly with a wooden spoon or mortar until completely smooth.
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2
Sprinkle flour over the mashed bananas and stir vigorously to combine. The flour helps bind the mixture together.
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3
Place the pot over low heat and cook, stirring constantly, for ten minutes until the mixture thickens into a dense, cohesive paste.
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4
Add a pinch of salt and sugar, continuing to stir for five more minutes until the paste pulls away from the sides of the pot.
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5
Turn the paste out onto a plate and shape into a mound. Let cool slightly before serving.
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6
Serve warm or at room temperature, either plain or alongside groundnut sauce for dipping.
Did You Know?
In southern Chad, moukhbaza is considered the perfect energy food for farmers working in the fields, as the dense banana paste provides sustained energy throughout long work days.
Chef's Notes
Equipment Tips
- heavy pot
- wooden spoon
- mortar and pestle
The Story Behind Moukhbaza
Moukhbaza showcases the agricultural abundance of southern Chad, where bananas grow plentifully in the tropical climate. This simple preparation technique transforms ordinary bananas into a dense, portable food that can sustain workers through demanding labor. The dish represents the practical, no-waste cooking philosophy that characterizes traditional Chadian cuisine.
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