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FDC Stamp scent : Banana
A giant herb in the Musaceae family (3 to 5 m), the banana tree is a monocarpic species (flowers and fructifies only once before dying) that reproduces by bud of a bulb. After extremely rapid growth, the banana trees bloom after 6 to 8 months, and their fruit mature 4 months later. Grouped into bunch, they change from dark green to yellow when they mature.

The most popular exotic fruit, bananas are mainly produced in Southeast Asia, South and Central America. There are more than 113 million tons produced worldwide each year compared to 300 tons in Polynesia. In Tahiti, many banana species are listed, among which the most widespread are the banana “Hamoa”, “Rio”, “Rimarima”, “Pou”, “Maohi”, and “Orea”. They are usually classified according to whether they are eaten raw or cooked.

The consumption of bananas is highly recommended for its rich mineral content, and especially known for its potassium and magnesium content.

Fare Rata, the french polynesia Post office, invites you to discover a dessert of our country, fast and simple, and that makes the happiness of our taste buds: the “Banana Po’e”.

INGREDIENTS
• 2 glasses of mature bananas mashed by hand
• 1 glass tapioca flour
• 1 Tahitian vanilla pod
• 250 ml coconut milk

PREPARATION
In a bowl, mix the mashed bananas with the seeds of vanilla pod. Stir in the tapioca flour and mix. Pour the mixture into a buttered or oiled rectangle oven dish (do not exceed 2-3 cm of thickness). Bake at 180°C for 30 minutes. Cut into squares and serve with coconut milk.

Bon appetit, Tama’a maitai.

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