I love my ceramic grater! It is ideal for not only the ginger, but also the garlic and chili in this recipe. And it makes clean up incredibly simple.
2 tablespoons vegetable oil
1 yellow onion, diced
1 teaspoon sea salt, or to taste
2 teaspoons grated or minced fresh ginger root (about 1 inch of root)
2 cloves garlic, grated or minced
1 whole serrano chile, grated or minced
2 bananas, mashed with a fork
2 tablespoons cider vinegar
4 tablespoons water
3 tablespoons chopped cilantro
Heat vegetable oil in a small pot. Add onion and salt and cook over medium heat until golden brown. Add grated ginger, garlic, and serrano chili and cook a minute or two to release the aromas. Add banana, vinegar, and water and simmer briefly. Remove from heat and cool to room temperature. Stir in chopped cilantro and serve with any great chips – corn, plantain, taro, or sweet potato.
3/4 cup stone ground cornmeal
2 teaspoons baking powder
4 pinches each of salt and cinnamon
A couple pinches cayenne (optional)
Vegetable oil for frying
Mash bananas with a fork and gently stir in the cornmeal and baking powder. Do not over mix. Season with salt, cinnamon, and a touch of cayenne, if desired.
Add a 1/2-inch of vegetable oil to a skillet over medium heat. Drop small balls of the batter into the hot oil and press lightly to form thick discs the size of half dollars. Cook about 2 minutes per side or until golden and slightly puffed.
for breakfast with syrup and plain yogurt
for appetizers at a cocktail party with a dipping sauce like our Spicy Banana Dip (see recipe)
as a side dish with roast pork
as a crunchy garnish atop a bowl of chili or bean stew