1 stephen ceideburg
4 to 6 over-ripe bananas (see note)
1 juice and grated zest of 1 lemon
1/4 cup sugar (optional)
Directions
This chutney, from neighboring Zaire, goes well with curries. From
"The Africa News Cookbook".
Peel and coarsely mash the bananas. Combine in a medium saucepan with
the lemon juice, zest and sugar, if desired. Cook, stirring
frequently, for 10 to 15 minutes, or until thick. Keeps up to 2 weeks
in a covered container in the refrigerator.
For a more complex chutney, cinnamon, cloves and raisins may be added
before cooking.
Note: Ripen bananas in the refrigerator until they are dark brown and
soft.
Yields 1 cup.
PER TABLESPOON: 25 calories, 0 g protein, 7 g carbohydrate, 0 g fat,
0 mg cholesterol, 0 mg sodium, 0 g fiber.
From an article by Karola Saekel in the San Francisco Chronicle,
8/18/93.
Servings: 6 servings
Banana Condiment Recipe brought to you by Recipe Ideas
Categories: Banana; Fruit
The History of Recipes
It is quite possible to prove the history of written cooking instructions back into ancient history, at least as far as the ancient Egyptians, and possibly even further than that. Interesting though that maybe, mostly, these ancient recipes were just simple hieroglyphic instructions for food preparation.
In fact, the oldest recipe discovered so far, according to experts is a series of tablets in Sumerian which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel wonderful. During Roman times 25BC a man called Apicius created some documents detailing recipes prepared by the Romans. In his works, he tells us how the roman meals were separated into appetizers, main course and afters, something we still use today. Aspicius also tells us how the ancient cooks were skilled in the use of a good variety of spices and herbs, including some that we all recognise for example basil, fennel and dill. Closer to modern times, we have a couple of cookery books which date from the 1300s - a cookery book published under the title `Forme of Cury`, and another, similary called `Curye on Inglish`. Perhaps surprisingly, these two books are not about the spicy food that is familiar to us all today, but instead accounts of the types of meals eaten by the rich and powerful of that time. In the fifteenth century, knights returning from the crusades brought back a variety of spices and herbs from the Middle-East, including spices such as coriander, basil and rosemary. These new foods and spices created an increase in manuscripts on cookery, most of which are kept safe in private cookery archives. By the arrival of the 1900s, cooking publications were highly popular mostly due to increased literacy, more spare time and having more disposable income. |
We hope you enjoy this Banana Condiment recipe.
