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Old 04-09-2012, 02:44 AM   #1
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Savory Banana Dishes?

I was wondering what is a savory dish that has bananas in it?

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Old 04-09-2012, 07:27 AM   #2
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Do relatives count? There are many savory dishes that use plantains.
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Old 04-09-2012, 02:26 PM   #3
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They taste great with some curries. I sometimes put an uncooked bananna on top of a curry, before serving.
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Old 04-09-2012, 02:27 PM   #4
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Peanut butter and banana sandwich?
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Old 04-09-2012, 06:23 PM   #5
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Some ideas here:
Taste Junction: All time nibble - Savory Banana Chips
Hot Banana Salsa Recipe - Allrecipes.com
Shrimp with Banana Curry and Steamed Coconut Rice Recipe : : Food Network
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Old 04-09-2012, 08:52 PM   #6
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Quote:
Originally Posted by masteraznchefjr View Post
I was wondering what is a savory dish that has bananas in it?
Bananas are difficult to use in savory dishes because they fall apart with any more than minimal cooking.

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Do relatives count? There are many savory dishes that use plantains.
And thus why plantains are featured in many dishes, because they are banana's distant but tough cousin, very capable of standing up to harsher cooking. Unfortunately plantains are starchy not sweet, although some of the starch turns to sugar as they ripen, which is why you let plantains sit until they look like spoiled bananas (blackened) before cooking them, to allow more of the starch to convert to sugar--making them sweeter.

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They taste great with some curries. I sometimes put an uncooked bananna on top of a curry, before serving.
That sounds good! I like chutney with curry too, and I think for similar reasons, adding a thick sweetness to the hotness of curries.
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Old 04-10-2012, 01:08 AM   #7
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I bet the sweet of a banana and the hot of a chili sauce would make a nice dipping sauce, sauce or marinade for shrimp or seafood.
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Old 04-10-2012, 07:26 AM   #8
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And thus why plantains are featured in many dishes, because they are banana's distant but tough cousin, very capable of standing up to harsher cooking. Unfortunately plantains are starchy not sweet, although some of the starch turns to sugar as they ripen, which is why you let plantains sit until they look like spoiled bananas (blackened) before cooking them, to allow more of the starch to convert to sugar--making them sweeter.
Really, we buy green plantains to use them as green plantains. When we want maduros, then we buy them black. Many cultures use green plantains in their cuisine. Why is it unfortunate that plantains are starchy?
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Old 04-10-2012, 12:39 PM   #9
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Really, we buy green plantains to use them as green plantains. When we want maduros, then we buy them black. Many cultures use green plantains in their cuisine. Why is it unfortunate that plantains are starchy?
Well mostly what I see in Los Angeles markets are not particularly ripened, so when I want to use some I generally let them sit for several days or a few weeks until they get dark and sweeter.
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Old 04-10-2012, 04:13 PM   #10
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Well mostly what I see in Los Angeles markets are not particularly ripened, so when I want to use some I generally let them sit for several days or a few weeks until they get dark and sweeter.
You're missing the point. Have you not had tostones? These are green plantains which are fried twice. Once to soften them some at which point they are mashed into a disc shape and fried again until crisp and cooked through. They get drained and salted, like fries, and served with a garlicy, mojo sauce. They can also be thinly sliced and fried until crisp, viola the plantain chip. How about mofongo? Its very popular in Puerto Rico I believe.
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