How To make Banana Condiment
Stephen Ceideburg 4 To 6 over-ripe bananas (see
-note) Juice and grated zest of 1 -lemon 1/4 c Sugar (optional)
This chutney, from neighboring Zaire, goes well with curries. From "The Africa News Cookbook". Peel and coarsely mash the bananas. Combine in a medium saucepan with the lemon juice, zest and sugar, if desired. Cook, stirring frequently, for 10 to 15 minutes, or until thick. Keeps up to 2 weeks in a covered container in the refrigerator. For a more complex chutney, cinnamon, cloves and raisins may be added before cooking. Note: Ripen bananas in the refrigerator until they are dark brown and soft. Yields 1 cup. PER TABLESPOON: 25 calories, 0 g protein, 7 g carbohydrate, 0 g fat, 0 mg cholesterol, 0 mg sodium, 0 g fiber. From an article by Karola Saekel in the San Francisco Chronicle, 8/18/93.
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INGREDIENTS:
1 cup of white sugar
1 cup of mashed extra-ripe bananas
3 whole cloves
a few drops of lemon juice
METHOD:
Add the sugar to a pot, turn on the heat to medium, and wait until you see the sugar starts to bubble, then stir continuously. If you see that the caramel starts to get too dark, lower the heat even more.
Add the mashed bananas and stir for about 10 minutes.
Turn off the heat, add the lemon juice, and transfer to a clean-lidded jar.
Lasts for up to 2 weeks in the fridge.
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CUPS CONVERSION:
1 cup = 250 ml / 8.45 oz
1/2 cup = 125 ml / 4.22 oz
1/3 cup = 85 ml / 2.87 oz
1/4 cup = 60 ml / 2.02 oz
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Make Better Banana Ketchup At Home from Scratch
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Ingredients:
260gm red or white onion, peeled & finely sliced (approx. 3 medium sized onions)
25gm garlic, peeled & finely sliced (approx. 8 or 9 cloves)
80gm ginger, peeled & finely sliced (approx. 2 x 6cm knobs)
100gm jalapeño chilli, finely sliced (approx 4-5 chillies)
180gm vegetable or any neutral cooking oil (approx 3/4 cup)
200gm tomato paste (approx. 1 cup)
3/4 tsp turmeric powder
1+1/2 tsp smoked paprika
3/4 tsp allspice powder
1/4 tsp cayenne pepper
1kg very ripe bananas, peeled
400gm coconut vinegar (approx 2 cups.... in the video I use banana peel vinegar)
675gm palm or brown sugar (approx. 3+1/3 cups)
200gm light soy sauce (approx. 3/4 cup)
75gm fish sauce (approx 1/4 cup)
5gm salt (or to taste)
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