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Ingredients:
ā¢ Green bananas or green plantains
ā¢ Almond milk
ā¢ Onions
ā¢ Garlic cloves
ā¢ Black pepper
ā¢ Thyme
ā¢ Coriander
ā¢ Cumin seeds
ā¢ Salt
ā¢ Butter
Preparation:
Fill a large pot with water and bring to the boil.
Cut off the ends of each banana and cut the peel lengthwise (do not remove the peel yet).
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.
While the bananas are cooking, melt some butter in a skillet over medium heat.
Roast the cumin seeds for about 2 minutes.
Add onions and garlic and sautƩ until lightly golden, about 10 minutes. Then set aside.
Drain the cooking water and remove the peel from the bananas (it should now come off easily).
Puree the bananas with a food processor, a hand blender or a potato masher, gradually incorporating the almond milk.
Using a fork or spoon, mix in half of the fried onions along with thyme, coriander, black pepper and salt to taste.
Add the remaining braised onions over the puree when serving.
Tip š”
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! šš
