Banana Recipes
Green Banana Fries
5 small unripe green bananas 1 quart oil for frying or as needed Directions
Samoan Green Banana 6 servings 1 (13.5 oz.) cans coconut milk 1/4 large onion, chopped 6 small green bananas 1 tablespoon coconut oil Directions
Banana Peel Chutney 5 banana peels (reserve meat from 1 banana) ½ teaspoon mustard seeds 1 tablespoon vegetable oil of choice Cayenne or red pepper flakes 4 cloves of garlic 1 small onion, chopped 1 small jalapeno 1 tablespoon turmeric 1 teaspoon ground fenugreek seeds Directions 1. Boil peels for 15 minutes. Drain and chop. 2. Sauté mustard seeds in vegetable oil until they start to pop. Season with a dash of cayenne or red pepper flakes. Add garlic and onion, and sauté until golden, about 4 minutes. 3. Add jalapeno and peels, and cook for two more minutes. Add turmeric, fenugreek, banana meat, and cook for about 5 minutes. Season with salt to taste. 4. Put everything in blender or use an immersion blender to blend until mostly combined (consistency shouldn't be completely smooth—a little lumpy is OK). Taste and season as necessary. 5. Spread on crackers, bread, use as a dip or as a condiment with Indian-style dishes. |
Bananas Skins with Black-Eyed Peas
4 green banana peels 1 teaspoon turmeric Salt 2 teaspoons coconut oil ½ c black-eyed peas (if using fresh, soak overnight) ½ teaspoon mustard seeds 2 tablespoons unsweetened grated coconut Juice of one lime Directions 1. Chop peels into small pieces and boil in water with turmeric and dash of salt. To prevent sap from sticking to your pot, add a few drops of oil to the water. Bring to a boil, and then simmer until skins are tender. Drain, reserving water for a later use (we like to use it to cook rice or as a base for soup). 2. If using fresh black-eyed peas, boil until tender. If using canned, rinse and drain beans. 3. Heat coconut oil in skillet or frying pan over medium heat. Add mustard seeds and cook until they begin to pop. Add boiled peels and black-eyed peas, stir, and cook for about 5 minutes. Remove from heat and stir in coconut. Add salt to taste and finish with lime juice. Serve. Green Banana Curry 4 green banana peels 1 tablespoon coconut oil 1 teaspoon mustard seeds 1 small yellow onion, chopped ½ inch piece of fresh ginger, chopped 2 hot peppers (ideally one green and one red chili, but you can use jalapeno or other small hot peppers) 1 dried red pepper, crumbled (optional) ¼ teaspoon turmeric powder ¼ teaspoon cinnamon ½ teaspoon cumin 3 tablespoons unsweetened shredded coconut ¾ cup unsweetened coconut milk Salt to taste Directions 1. Chop peels into small pieces, or about a half-inch wide and two-inches long, and soak in a bowl of water. 2. Heat oil in a skillet or frying pan over medium heat. Add mustard seeds. When seeds start to crackle and pop, add onion and sauté until transparent 3. Add ginger, hot peppers, red pepper if using, cinnamon, and cumin. Stir and sauté for a minute, and then add turmeric. Add banana peels and coconut. Sprinkle with salt and stir. 4. Add coconut milk plus one-half cup water. Cover pan and cook slowly until peels are soft, about 15 to 20 minutes. If the peels aren't soft or the pan gets too dry, add more water as needed and keep cooking, covered, until peels are tender. 5. Stir again to combine, add salt to taste, and serve over rice. Banana Peel Chips 1. Wash banana peels and slice into cubes. 2. Boil with small amount of salt solution to remove the latex. 3. Arrange in trays and dry under the sun. Oven dry if possible. 4. Mix flour, milk powder and sugar. This will serve as chip coating. 5. Rinse dry banana peel in water then coat immediately with the coating mix. 6. Deep fry until golden brown. Keep Chicken Moist Roasting boneless, skinless cuts of meat (especially chicken) is an art in trying to keep the meat moist. By putting a banana peel on top of each chicken breast, you can help keep the meat tender and juicy. Tenderize a Roast Adding a ripe (peeled) banana to the roasting pan can tenderize and moisturize your next Sunday roast. |