Annette’s coconut and tomato bananas

 

(serves 4)

 

 

A tasty way to cook green bananas

 

which provides a delicious sauce as well.

 

 

 

Ingredients

 

 

1 onion chopped

2 fresh ripe beefsteak tomatoes skinned and sliced

1 400g tin of coconut milk

Salt and pepper to taste

4 green bananas

1 tbsp of sunflower oil

 

Method

 

 

Place the oil in a large sauce pan and add fry the onions. Add the fresh tomatoes salt and pepper, cover and simmer until the tomatoes begin to dissolve. Add the coconut milk and an equal quantity of water and bring to the boil. Meanwhile take the green bananas and peel them. Once the mixture is boiling add the bananas and simmer them in the sauce until soft - about 20 minutes. Remove the bananas once cooked and serve in the sauce. For a thicker sauce simply continue to simmer the liquid uncovered until it reaches the consistency you prefer.

 

 

Handy tip

To peel the bananas, firstly trim off the top and bottom ends, then cut a slit along the length of the bananas on the outside edge through the skin only, then place the banana in water while preparing the others. Next using your thumb lever the skin off along the slit edge moving your thumb up and down the length of the slit. Be warned though green bananas cans stain your clothes so wash you hands carefully afterwards and avoid them or the skin touching your clothes. (If you prefer to boil them in plain salted boiling water a squeeze of lemon or teaspoon of white vinegar will stop them from discolouring.)