The first time I encountered a Samoan banana, I made the rookie mistake of peeling one and taking a bite like it was a Cavendish.
Big mistake.
It was like biting into a raw potato. Starchy, chalky, completely unpleasant.
That's when a Samoan mate laughed and told me about fa'i, the proper name for these cooking bananas that are as central to Pacific Island cuisine as potatoes are to Irish cooking.
I've spent over a decade working with tropical fruits, and the Samoan banana taught me an important lesson: not everything that looks like a banana should be eaten like one.
What is a Samoan Banana (Fa'i)?
A Samoan banana is a starchy cooking banana that's worlds apart from the sweet yellow bananas you grab at Tesco.
The word "fa'i" in Samoan refers to these cooking bananas specifically, and they're treated more like a vegetable than a fruit.
They're firmer, larger, and have a much higher starch content than dessert bananas.
When raw, they're genuinely unpalatable. That chalky, almost bitter taste makes them impossible to enjoy without cooking.
The texture is dense and potato-like even when ripe, which is exactly what makes them perfect for the traditional Samoan diet where they're served as a filling carbohydrate alongside proteins and vegetables.
Think of them as the Pacific's answer to plantains, though they're not quite the same thing.
The skin is thicker and tougher to peel, especially when green.
The flesh inside stays pale yellow or cream-colored even when cooked, and it absorbs flavours beautifully. Particularly coconut cream, which is why they feature heavily in Samoan dishes that use coconut milk.
What surprised me most was learning that fa'i has been cultivated in Samoa for centuries, long before European contact.
They're not an import. They're traditional staple food that sustained island communities for generations.
Common Samoan Banana Varieties You'll Encounter
Walk through a Samoan plantation and you'll quickly realize there isn't just one type of fa'i.
Fa'i Palagi is the workhorse variety you'll see most often.
It's the standard cooking banana. Long, thick-skinned, and reliably starchy.
This is what most Samoan families use for everyday cooking, boiled alongside taro or breadfruit to bulk out a meal.
The flavor when cooked is mild and slightly sweet, with that characteristic dense texture.
Fa'i Sina stands out because of its cream-colored or almost white flesh.
It's a bit smoother when cooked compared to fa'i palagi, with a slightly more delicate flavor.
Some people prefer it for special occasions because it looks more refined on the plate, but honestly, the difference is subtle.
Then there's Fe'i banana, and this one's a head-turner.
The skin ripens to a deep purple or reddish color, and the flesh inside is orange or yellow with pink streaks.
Fe'i varieties (sometimes called Maoli bananas) grow throughout the Pacific, and they've got a firmer texture even after cooking.
They're traditionally baked in the umu rather than boiled, and the flavor is earthier, almost slightly tannic.
I've also come across Fa'i Samoa, which some locals describe as being particularly good for making specific traditional dishes, though in practice, most cooking bananas are fairly interchangeable in recipes.
The key difference is really whether you're working with a variety that cooks up soft and creamy or stays firmer and holds its shape.
For most home cooking purposes, any fa'i variety will work. It's the cooking method that makes the bigger difference.
Traditional Samoan Cooking Methods for Fa'i
Samoans have been cooking fa'i the same way for generations, and there's a reason these methods stuck around.
Boiling is the most straightforward approach and the one you'll see daily in Samoan households.
You peel the fa'i (or don't, some people boil them with the skin on), drop them in salted water, and cook until they're tender enough to pierce with a fork.
Takes about 20-30 minutes depending on size.
The result is soft, filling, and ready to soak up whatever else is on the plate. Whether that's oka, palusami, or curry.
The umu method is where things get interesting.
An umu is a traditional earth oven. Basically heated stones in a pit covered with banana leaves and earth.
Fa'i cooked in an umu takes on a slightly smoky flavor, and the texture is denser than boiling gives you.
The bananas steam and bake at the same time, and there's something about that slow, gentle heat that brings out a subtle sweetness even in these starchy varieties.
If you've ever had fa'i at a Samoan feast or celebration, chances are it was umu-cooked.
Frying is the method when you want something with a bit more texture and flavor.
Slice the fa'i into rounds, fry them in coconut oil or regular vegetable oil until golden, and you've got something closer to fried plantains.
The outside crisps up while the inside stays soft and creamy.
This works particularly well with slightly riper fa'i that have started to soften a bit.
If you need to speed up the ripening process, you can try ripening bananas in the oven, though this works better for dessert bananas than fa'i.
Then there's cooking fa'i in coconut cream, which is where Samoan cuisine really shines.
You can boil or bake the fa'i in coconut cream with a bit of salt, and it transforms the whole dish.
The banana absorbs the rich, creamy coconut flavor, and the cream thickens into a sauce.
Sometimes this is done with taro and fa'i together, creating a side dish that's filling enough to be a meal on its own.
I've seen fa'i added to palusami (taro leaves cooked in coconut cream), though that's less common than using it as a side.
The banana adds bulk and a different texture to the creamy taro leaves.
Whatever method you choose, fa'i is almost never the star of the plate. It's the supporting act, the foundation that lets the other flavors shine.
Where to Find Samoan Bananas Outside the Pacific
Finding fa'i when you're not in Samoa or another Pacific Island isn't always easy, but it's not impossible either.
Your best bet is Pacific Island grocery stores in areas with significant Samoan, Tongan, or other Pacific Islander communities.
Cities like Auckland, Sydney, Salt Lake City, and parts of California have shops that import or grow these varieties.
They're sometimes labeled as "cooking bananas" or "green bananas" rather than fa'i specifically.
Asian markets occasionally carry similar varieties, particularly Filipino or Vietnamese shops where cooking bananas are also part of the cuisine.
They might not be the exact same varieties grown in Samoa, but they'll work similarly in recipes.
Look for large, green bananas with thick skins that are clearly not meant for eating raw.
Some people have had luck with online tropical fruit suppliers, though shipping fresh produce internationally is expensive and not always reliable.
If you're willing to pay the premium, specialty importers occasionally offer Pacific banana varieties.
If you've got the right climate (warm, humid, frost-free year-round), you can grow your own.
Fa'i plants need similar conditions to other banana varieties: plenty of water, rich soil, and consistent warmth.
Some tropical plant nurseries sell banana plant starts, though finding the specific Samoan varieties is trickier.
If you're interested in organic banana cultivation, the same principles apply to fa'i, though you'll need to source organic seedlings or suckers from established plants.
When fa'i simply isn't available, plantains are your closest substitute.
They're not identical, but they'll work in most Samoan recipes that call for fa'i.
Green plantains have a similar starch content and cook up in much the same way. Boil, fry, or bake them, and you'll get reasonably close to the real thing.
Just know that plantains have a slightly different flavor profile and can be a bit less dense than fa'i.
Regular cooking bananas from Latin American markets also work in a pinch, though again, there are subtle differences.
The main thing is avoiding dessert bananas like Cavendish. They're too sweet and too soft to work as a fa'i substitute.
How to Prepare and Cook Samoan Bananas at Home
Cooking fa'i at home is straightforward once you understand they're not like regular bananas.
Selecting the right stage of ripeness matters.
For most traditional cooking methods, you want them green to slightly yellow.
Fully ripe fa'i (when they've yellowed completely) are softer and slightly sweeter, which works for frying but not as well for boiling or umu-style cooking.
Think of it like choosing potatoes. You want them firm, not soft.
Peeling fa'i takes a bit more effort than peeling a Cavendish.
The skin is thicker and tougher, especially when green.
I cut off both ends first, then score the skin lengthwise with a knife and peel it off in strips.
Some people boil them with the skin on and peel after cooking, which is actually easier. The skin slips off once the banana is tender.
For basic boiling, here's what works:
Peel the fa'i and cut into chunks if they're particularly large (or leave them whole if medium-sized).
Drop them into a pot of salted water. Enough to cover them completely.
Bring to a boil, then reduce to a simmer.
Cook for 20-30 minutes until you can easily pierce them with a fork.
Drain and serve immediately alongside your main dish.
The texture should be soft but not mushy, similar to boiled potatoes.
If you're frying, slice the fa'i into rounds about 1-2 cm thick.
Heat oil in a pan (coconut oil is traditional, but vegetable oil works fine).
Fry the slices until golden brown on both sides, usually 3-4 minutes per side.
They should be crispy outside and tender inside.
A pinch of salt while they're still hot brings out the flavor.
For baking, you can wrap whole fa'i in foil with a bit of coconut cream and salt, then bake at 180°C for about 40-45 minutes.
This mimics the umu method without needing hot stones and banana leaves.
The result is a soft, slightly caramelized banana that's absorbed the coconut flavor.
Common mistakes include trying to eat them raw (we've covered that one), overcooking until they're mushy and falling apart, and undersalting. Fa'i needs salt to bring out its flavor, just like potatoes do.
Another mistake is using fully ripe, sweet bananas thinking they'll work the same way.
They won't.
The sugar content is too high and the texture too soft.
Serve your cooked fa'i warm, ideally within an hour of cooking.
Cold boiled fa'i is edible but not particularly appealing. The texture firms up and becomes a bit waxy.
If you do have leftovers, frying them up the next day works better than trying to reheat them by boiling again.
While frozen bananas can be healthy for smoothies and desserts, freezing cooked fa'i changes the texture in unpleasant ways, so I don't recommend it.
The beauty of fa'i is its simplicity.
It doesn't need elaborate preparation or fancy ingredients.
Cooked properly, it's a filling, satisfying carbohydrate that complements rich, flavorful mains without competing with them.
That's exactly what it's meant to do, and it's been doing it successfully in Samoa for centuries.
Conclusion
The Samoan banana isn't about sweetness or snacking. It's about sustenance, tradition, and that perfect starchy side dish that makes a meal complete.
Whether you're boiling fa'i to serve with coconut-braised pork or frying it for a crispy accompaniment, you're connecting with a cooking tradition that's sustained Pacific Island communities for generations.
Next time you spot cooking bananas at a Pacific Island market or Asian grocery, grab a bunch and give them a try. Just remember they're meant for the pot, not the fruit bowl, and you'll understand why the Samoan banana deserves its place in Pacific cuisine.
