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How to Make Marshallese Jebwa with Banana Pancakes

Experience the exotic flavors of the Marshall Islands with this delicious Jebwa and Banana Pancakes recipe. The sweet, coconut-based Jebwa pairs perfectly with fluffy banana pancakes, creating a tropical breakfast that's both comforting and adventurous. This dish is a great way to start your day with a taste of Pacific Island cuisine.

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Recipe Details

Prep Time

15 minutes

Cook Time

30 minutes

Servings

4

Difficulty

Intermediate

Simple Summary

Discover the delightful fusion of Marshallese and tropical flavors with this Jebwa and Banana Pancakes recipe. This unique combination offers a taste of Pacific Island cuisine with a comforting breakfast twist.

Recipe Details

  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Servings: 4
  • Difficulty: Intermediate

Ingredients

For the Jebwa:

  • 2 cups grated fresh coconut
  • 1/2 cup coconut milk
  • 1/4 cup brown sugar
  • 1/4 tsp salt

For the Banana Pancakes:

  • 2 ripe bananas, mashed
  • 1 1/2 cups all-purpose flour
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 1 tsp ground cinnamon
  • 2 tbsp brown sugar
  • 1 large egg
  • 1 cup milk
  • 2 tbsp melted butter
  • 1 tsp vanilla extract
  • Cooking oil for griddle

Instructions

  1. Start with the Jebwa: a. In a medium saucepan, combine grated coconut, coconut milk, brown sugar, and salt. b. Cook over medium heat, stirring frequently, for about 15-20 minutes until the mixture thickens and becomes paste-like. c. Remove from heat and set aside to cool slightly.

  2. Prepare the Banana Pancake batter: a. In a large bowl, whisk together flour, baking powder, salt, and cinnamon. b. In another bowl, mix mashed bananas, brown sugar, egg, milk, melted butter, and vanilla extract. c. Pour the wet ingredients into the dry ingredients and stir until just combined. Don't overmix.

  3. Cook the pancakes: a. Heat a griddle or non-stick pan over medium heat. Lightly grease with cooking oil. b. For each pancake, pour about 1/4 cup of batter onto the griddle. c. Cook for 2-3 minutes until bubbles form on the surface, then flip and cook for another 1-2 minutes until golden brown.

  4. Assemble the dish: a. Stack 2-3 banana pancakes on each plate. b. Top with a generous spoonful of warm Jebwa. c. Optionally, garnish with sliced bananas or a sprinkle of shredded coconut.

  5. Serve immediately and enjoy your Marshallese Jebwa with Banana Pancakes!

Chef's Notes

  • For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend.
  • If fresh coconut is unavailable, you can use unsweetened shredded coconut for the Jebwa.
  • The Jebwa can be made ahead of time and gently reheated before serving.
  • For extra fluffy pancakes, let the batter rest for 5-10 minutes before cooking.
  • Adjust the sweetness of the Jebwa according to your taste preferences.

Nutritional Info

Per serving (estimated): 450 calories, 22g fat (15g saturated), 58g carbohydrates, 9g protein, 4g fiber. This dish is rich in potassium from bananas and provides healthy fats from coconut. It's a good source of energy to start your day.

Serving Suggestions

  • Serve with a side of fresh tropical fruits like pineapple or mango for a complete island breakfast experience.
  • Pair with a cup of Kona coffee or a refreshing coconut water for an authentic Pacific Island feel.
  • For a special brunch, offer a variety of toppings like chopped macadamia nuts, passion fruit syrup, or a dollop of Greek yogurt.
  • Present on a banana leaf for an extra touch of tropical flair.