Kosrae Soup (Tuna, Banana and Coconut Milk Soup) is a traditional Federated States of Micronesia recipe (from the Island of Kosrae) for a classic soup of shredded tuna with grated plantain and onion in a coconut milk base. The full recipe is presented here and I hope you enjoy this classic Federated States of Micronesia version of: Tuna, Banana and Coconut Milk Soup (Kosrae Soup).
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Korsarae is one of the key islands of the Federated States of Micronesia. Fish soups are very important to the cultural life of the island. Every Sunday they cook a fish soup to eat together with the family and church members.It is also consumed at weddings and funerals. A soup is much more than a dish, it is something spiritual.
Note that the recipe as presented is for the base soup. It can be enriched further by the addition of breadfruit or rice.
Ingredients:
2 plantains (it should be ripening, somewhere between green and yellow).
1 onion
500g tuna
400ml (1 tin) coconut milk.
Salt and freshly-ground black pepper, to taste
Method:
Bring a small pan of water to a boil. Add a pinch of salt then add in the tuna. Cook until the meat just changes its colour (this does not take long). You want the tuna just cooked so that you can flake it.
Remove the tuna from the water with tongs or a slotted spoon. Allow to cool slightly then flake the meat and set aside (reserve the tuna stock, too).
Peel the plantains then grate them (that's why you need it slightly under-ripe).
Pour the reserved tuna stock into a heavy-based saucepan or cast iron casserole (Dutch oven). Add the tuna flakes, grated plantain, chopped onion and salt.
Stir in the coconut milk then season to taste with black pepper.
Stir well then cook over medium heat for 20-30 minutes, stirring often to prevent the plantain from sticking and burning. You will end up with a mixture the texture of purée.
Ladle into soup bowls and serve. If desired, you can accompany with cooked cassava, taro or breadfruit.
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