De banaan is klaar voor gebruik als de schil helemaal zwart geworden is. Op die manier komt de schil er gemakkelijk af. Bakbanaan is niet rauw eetbaar.
Bakbanaan in kokosmelk
Bijgerecht, 4 personen
5 minuten voorbereidingstijd
15 minuten bereidingstijd
1 blik kokosmelk
1 eetlepel bruine suiker
1 theelepel kaneel
2 stuks rijpe bakbanaan
-Verwarm de oven voor en vet de ovenschaal in met een beetje boter.
-pel de bananaan en snijd hem in 2 stukken
-doe de banaan in de ovenschaal en giet er de kokosmelk bij.
-bestrooi met suiker en kaneel
-plaats schaal in de oven op 180 graden en bak totdat je de banaan met vork in kan prikken
Steamed Manioc (cassava) and plantain
The staple starches of central Africa, a great change from potatoes.
* 1 kg manioc (cassava) tubers, available in most grocery stores.
* 1 kg green plantain bananas.
Cut the manioc root into large (10 cm long) chunks, then peel, making sure to remove the inner skin (just under the thick brown outer skin).
Using a large knife, split the chunks lengthwise into halves, or quarters for very big pieces.
Cut the plantains into three equal pieces, and peel (this can be a pain, but use a knife to get the peel off.
Alternately, you can steam the plantain then remove the peel).
Add the manioc and plantain to a large pot in a steamer basket, or directly on the bottom of the pot.
Add 2 cm of water in the pot, and bring to a medium simmer.
Cover and steam for 40 minutes, remove and pile on a platter.
Goes well with anything that you would normally serve potatoes or rice with, and is very inexpensive to make.
Plátano Frito con Agucate
This is an appetizer that I made up; it seemed a natural combination. One Plantain with one Avocado should serve a small dinner party. Takes about 10-15 min. depending on how many you are serving.
* 1 plantain
* 1 avocado
* salt & pepper
Warm 1-2 cm of your prefered oil (soy bean or olive recomended) in a small pan over medium heat.
Peel & cut plantain into 12-15 round slices.
Cook slices on both sides until golden brown. Don't overcrowd. In a small pan, 1 plantain cooks in 3 batches.
Slice avocado in half from top to bottom around the pit. Remove pit. Now, cutting through the meat of the friut only (not the skin), make 7-8 lengthwise slices in each half. Do the same widthwise & you will be able to scoop out the avocado cubes with a spoon. These cubes or chunks will top your fried plantain slices which, hopefully, have not burnt.
Salt and pepper lightly before serving on a large platter.
Proper selection of avacado is key. For this you will want one that is fully ripe yet still a bit firm.
Plantain is ready when skin turns brown.
Traditional Venezuelan side dish.
Preparation time: 10 min. Cooking time: 45 minutes. Serves: 2.
* 1 very ripe plantain (black peel),
* 1 tsp of butter, margarine or olive oil,
* 3-6 cloves
* 1/8 tsp all-spice (optional)
* shredded coconut (vegan version - cheese is traditional).
* 1 tsp raw sugar (optional, not necessary at all if the plantain is ripe, but is maybe good if the peel is just yellowish).
Preheat the oven at 350 C or gas mark 8.
Make a longitudinal cut on the plantain peel, open it and cut the plantain in two halves, again longitudinaly.
Grease a tray, or simple cover the tray with baking paper or aluminium foil. Put the plantain over its peel on the tray.
Insert the cloves, distributing them well along the two halves (remember where, to remove them after the cooking).
Optionally, sprinkle some all-spice powder and/or a teaspoon of raw sugar.
Then put small amounts of margarine or olive oil on the plantain halves and spread the shredded cocunut over them.
Bake it until the plantain becomes golden.
Remove it from the oven and take the cloves out.
Another way to make this dish is to put the plantain (without the peel) cut it in halves (across the plantain) on a greased iron pan, with the sugar (optional) and the spices.
Slowly cook it until brown and mushy, the natural sugars should caramelised.
Then sprinkle the coconut, continue cooking until the coconut browns and remove it from the heat.
This dish is traditionally eaten with black beans, rice and shredded meat.
We called it "pabellon con baranda".
The "baranda" is the fence formed by the plantain slices around the meat, beans and rice.
Due to a lack of time, many people in my country fry the plantain slices, pour on some sugar and white wine and simmer.
Then, they add the cheese.
It's absolutely delicious but not really healthy.
As a replacement for the meat, in this traditional "pabellon", we vegans use the green platain peel, shredded and cooked in the same way as the original recipe.
One of these days I will give you that recipe, which is incredible tasty, and surprise everyone who has tasted the meaty version, for its incredible similarity with the original dish.
Potato Curry filling
(total preparatoion time-approx 1/2 hour plus time to wash/chop vegetables)
* 1/4 sunflower oil
* 2 tsp turmeric
* 1 tsp cumin
* 1/2 tsp allspice
* 1/2 ground ginger
* (instead of the above spices, you can use 4 tsp curry powder)
* 1 small onion, cut into small pieces
* 4 cloves garlic, minced or crushed
* 2 medium sized potatoes, washed, peeled, and chopped into 1/4" cubes
* salt to taste
Additional ingredients, (optional-depending on personal taste and what is available in the kitchen):
I like to add some or most of the following ingredients (if I have them)
* up to 1 cup chick peas
* up to 1 cup sweet potato, nigerian yam, or plantain (if adding these, then
* use less potatoes from above)
* up to 1 cup of red, yellow, or green pepper (cut into small pieces)
* up to 1/2 cup broccoli or cauliflower (chopped small)
* up to 1.2 cup sliced bok choy or cabbage
* 1/2 cup to 1 cup of water
Heat the spices in the oil on medium heat, in either a sturdy, deep frying pan, or a heavy-bottomed saucepan.
Cook stiring for 5 minutes, careful not to burn spices.
Then add onion and garlic and cook for 1-2 minutes stirring.
You may have to turn down the heat a little bit so that the garlic doesn't burn.
Then add the potatoes and fry them up for 1-2 minutes, stirring.
This is also the time to add any of the following items:
chick peas, sweet potato, nigerian yam, plantain, peppers, broccoli, cauliflower, bok choy, or cabbage.
Add the water wo that it covers the bottom to at least 1/4" of liquid, (but not more than 1/2")
Cover the pan and simmer for 15 minutes on medium low heat (the mixture should gently bubble).
Taste for salt and be sure that potatoes are soft.
Add a little more water if necessary.
Serve on rice or scooped onto "roti" bread.
Bakbanaan met kerrie en rijst (voor vegetariers)
* Boter of olie
* 1 eetl. kerrie
* 6 bakbananen
* peper en zout
* 0,3 liter kokosmelk
* 1 ei
De bananen van de schil ontdoen en in de lengte doormidden snijden
Olie verhitten, kerrie toevoegen en de bananenhelften aan beide zijden bruin bakken
Bananen met een schuimspaan uit de pan halen
Kokosmelk in de pan gieten, peper en zout toevoegen, goed roeren en de bananen er weer in doen
Half uur laten sudderen
Intussen de rijst koken
Klop het ei los, haal de pan van het vuur, haal de bananen er weer uit en roer het losgeklopte ei door de ''saus''
Leg de kerriebananen op de gekookte rijst en giet de saus erover