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ROASTED BANANAS transform into caramelised, smoky delights that capture the heart of culinary traditions worldwide. Let’s explore how different cultures celebrate this humble fruit, discovering the stories, ingredients, and techniques that make each dish unique.
Latin America:
1. Plátanos Maduros (Cuba/Dominican Republic)
Pronunciation: PLA-ta-nos ma-DU-ros
Lore: A classic side dish, symbolising comfort and warmth in Caribbean cuisine.
Ingredients: Ripe plantains roasted to achieve sweetness, often paired with rice, beans, or meats.
Banana Variety: Ripe plantains (yellow, with black spots) for maximum sweetness.
Cooking Method: Oven-roasted or pan-seared.
Special Occasions: Commonly served at family gatherings and festive meals.
2. Rellenitos de Plátano (Guatemala)
Pronunciation: reh-ye-NEE-tos de PLA-ta-no
Lore: A Guatemalan street food staple, often enjoyed as a sweet treat.
Ingredients: Mashed plantains filled with sweetened black beans, then deep-fried or roasted.
Banana Variety: Ripe plantains, for a softer mash.
Cooking Method: Pan-fried or roasted until crispy.
Special Occasions: Popular during holidays and street festivals.
3. Tacacho (Peru)
Pronunciation: ta-KA-cho
Lore: A staple from the Peruvian Amazon, showcasing the region’s indigenous heritage.
Ingredients: Roasted plantains mashed and mixed with cecina (smoked pork), creating a sweet-savory profile.
Banana Variety: Green plantains, for a firmer texture.
Cooking Method: Charcoal-roasted for smoky flavours.
Special Occasions: Often prepared during festivals and community events.
4. Cartola (Brazil)
Pronunciation: kar-TO-la
Lore: Originating from Pernambuco, it’s a beloved dessert with a sweet-savory twist.
Ingredients: Bananas sautéed in butter, topped with cheese and cinnamon.
Banana Variety: Prata banana (smaller, sweeter variety).
Cooking Method: Finished off in the oven for a slight caramelisation.
Special Occasions: Popular as a festive dessert in Brazilian homes.
Southeast Asia:
5. Kluai Ping (Thailand)
Pronunciation: kloo-AI ping
Lore: A popular street food, symbolising Thailand’s love for sweet, simple desserts.
Ingredients: Sweet bananas grilled and served with coconut sauce.
Banana Variety: Kluai Namwa (short, thick bananas with a sweet taste).
Cooking Method: Charcoal-grilled, lending a smoky aroma.
Special Occasions: Often enjoyed at night markets and local festivals.
6. Chuối Nướng (Vietnam)
Pronunciation: CHOO-ee nuong
Lore: A staple in the Mekong Delta, combining sweet bananas and sticky rice.
Ingredients: Sticky rice, coconut sauce, and bananas.
Banana Variety: Chuối Xiêm (similar to Thai Namwa bananas).
Cooking Method: Wrapped in banana leaves and grilled over charcoal.
Special Occasions: Served at street markets and local festivals.
7. Pisang Bakar (Indonesia)
Pronunciation: pee-SANG ba-KAR
Lore: Popular as a sweet street snack across Indonesia.
Ingredients: Bananas grilled with a coating of palm sugar, sometimes topped with cheese or chocolate.
Banana Variety: Pisang Raja (thick, sweet bananas).
Cooking Method: Charcoal-grilled, creating a caramelised crust.
Special Occasions: Common at night markets and as a street food snack.
8. Banana Cue (Philippines)
Pronunciation: ba-NA-na cue
Lore: A favourite Filipino street food, often skewered for easy handling.
Ingredients: Caramelised bananas coated in brown sugar.
Banana Variety: Saba bananas (short, chunky variety).
Cooking Method: Roasted over coals after caramelisation.
Special Occasions: Enjoyed as a daily street snack.
India:
9. Simple Ghee-Seared Nendra Pazham (Kerala)
Pronunciation: nen-DRA pah-zham
Lore: A home-style recipe, loved for its simplicity.
Ingredients: Ripe nendra pazham and ghee, creating a caramelised sweetness.
Banana Variety: Nendra Pazham (large, sweet plantains).
Cooking Method: Pan-seared on both sides in ghee.
Special Occasions: A popular evening snack.
10. Pazham Nirachathu (Kerala)
Pronunciation: PA-zham nee-RA-cha-thu
Lore: A traditional sweet snack of Malabar Muslims.
Ingredients: Bananas filled with jaggery-coconut mix, then roasted.
Banana Variety: Nendra Pazham.
Cooking Method: Oven-roasted after filling.
Special Occasions: Commonly made during Ramadan.
Africa:
11. Alloco (Côte d'Ivoire)
Pronunciation: ah-LO-ko
Lore: A beloved street food across West Africa.
Ingredients: Spicy plantains served with grilled fish or tomato sauce.
Banana Variety: Ripe plantains.
Cooking Method: Roasted over an open flame or fried.
Special Occasions: Enjoyed at street markets and casual gatherings.
From Peru’s smoky Tacacho to Thailand’s sweet Kluai Ping, roasted bananas bring out a caramelised, comforting flavour that resonates with cultures worldwide. Try one of these recipes at home to savour the global love for this simple yet versatile fruit!
