Ingredients:
• Green bananas or green plantains
• Almond milk
• Onions
• Garlic cloves
• Black pepper
• Thyme
• Coriander
• Cumin seeds
• Salt
• Butter
Preparation:
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Fill a large pot with water and bring to the boil.
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Cut off the ends of each banana and cut the peel lengthwise (do not remove the peel yet).
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Carefully add the bananas to the boiling water and cook until the peel and water darken and the bananas are soft, about 15-20 minutes.
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While the bananas are cooking, melt some butter in a skillet over medium heat.
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Roast the cumin seeds for about 2 minutes.
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Add onions and garlic and sauté until lightly golden, about 10 minutes. Then set aside.
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Drain the cooking water and remove the peel from the bananas (it should now come off easily).
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Puree the bananas with a food processor, a hand blender or a potato masher, gradually incorporating the almond milk.
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Using a fork or spoon, mix in half of the fried onions along with thyme, coriander, black pepper and salt to taste.
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Add the remaining braised onions over the puree when serving.
Tip 💡
Make sure that the bananas have not yet ripened - they should be bright green and not have any yellow spots. If you can't get fresh herbs, you can also use dried ones. Prick the bananas with a fork - they should be soft and tender when finished cooking. The recipe works equally well with green plantains.
Have fun trying it out! 😋💚
