Caribbean

CARIBBEAN STYLE GREEN BANANA CURRY

CARIBBEAN STYLE GREEN BANANA CURRY

greenbanana
This week’s Riverford organic vegetable boxes contained free green bananas from the Dominican Republic. I am not talking the under ripe bananas you can get in shops, these were ultra green, alien kind of fruit. In the Dominican Republic, as I found out from Riverford video, these are cooked down, mashed and served topped with sliced red onions. Riverford also suggested deep frying them for spicy chips.

Time for another experiment in my kitchen, I wasn’t too enthused to start deep frying, that is not the plant strong way. The idea that came to me was a banana curry. I planned going down the more familiar Indian route, but when I stopped at the shop to pick up some green chili peppers I spotted the Caribbean staple, the almighty Scotch Bonnet pepper. That made me rethink my curry’s country of origin. Reggae started to sound in my head.

The green bananas are rather hard to peel, cut of the ends, slit the skin lengthways and proceed to peel. Don’t expect one neat intact peel as from a ripe banana. When cooked the banana pieces hold their shapes extremely well and taste more like a starchy vegetable. I added some pineapple to freshen and lighten up the taste, the fruity zing goes well with the starchiness of the green banana. Few cashews add texture and protein to the dish.

The Scotch Bonnet boasts with 9 rating on the Scoville Chile Heat Chart, it packs a spicy punch, however it also brings wonderful fruity flavour to dishes. If you just slit the pepper and add it whole to your curry, you will get heat and flavour, but it will not be too spicy. If you do like it very hot, by all means chop the pepper up (just don’t touch your eyes afterwards).

Roti would be the perfect flat bread to go with this curry, but a chapati or indeed a tortilla wrap will do well here too. Rice or quinoa would work well too.

If you can’t get green bananas try making this curry with plantains.

CARIBBEAN STYLE GREEN BANANA CURRY
serves 2
caribcurryspice

ingredients

1 star anise
1 tsp coriander seeds
1 tsp cumin seeds
1 tsp yellow mustard seeds
3 all spice berries
1 tsp turmeric
1 tsp thyme
50 (1/2cup) cashews
1/2 -1 Tbs rapeseed oil
1 tsp ginger, chopped finely
1 Scotch Bonnet pepper, make a slit in the side with a knife
4 green bananas, peeled and sliced (1/4inch slices)
1 tsp palm or brown sugar
375ml (1 and 1/2 cup water)
150g (heaped cup) fresh pineapple pieces (about 1 inch thick slices from a large pineapple)
salt to taste
lemon juice to taste
2 Tbs coriander leaves, chopped

method
  1. First make the spice mix. Heat a frying pan add the whole spices (star anise, coriander, cumin, mustard and all spice berries). Heat until fragrant, take care not to burn.
  2. Next toast the cashews, set aside.
  3. In a mortar and pestle, pound the spices (I removed the star anise, I was worried about not being able to pound it small enough and didn’t want sharp pieces in my curry). Add the cardamom and thyme and mix together.
  4. In a wok heat the oil, add ginger and cook 30 seconds, add the green bananas, the chili pepper and the spices (don’t forget the star anise), cook about 30 seconds.
  5. Add the water and palm sugar, cover and cook for 15min.
  6. After 15min add the pineapple pieces, cook further 10 min, until the bananas soften and sauce is very thick (there won’t be a lot of sauce left).
  7. Stir in the cashews, season with salt and lime juice.
  8. Garnish with coriander leaves and serve with you chosen side.

bananacurry
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