Goin' Bananas!!

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Woodrow said:
Sadly here in the USA most people are only aware of one variety of banana the "Cavendish" and in most areas of the US it is the only one available. To those who have access to other varieties, do not miss trying them. Each variety has a unique flavor. I am partial towards the tiny finger bananas.
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There are many varieties of bananas in Indonesia, but the only variety that exported to foreign countries is "Cavendish".

Actually, "Cavendish" is not the most popular banana variety in Indonesia. The most popular is "Ambon".
But, "Cavendish" and "Ambon" are not my favorites, my favorite is "Raja Bulu" (feather king). Unfortunately, is not easy to find "Raja Bulu" in the market.

I don't know how price of banana in Europe or America. In Indonesia the price is around US$ 0.2 - US$ 0.4 per kilo, depend on variety. But "Cavendish" has special price, US$ 0.9 per kilo.
 
Up here in ND the price of them is usually $.49 to $.69 pe pound that would be about $1.10 to $1.50 per kilo in the more Southern State they are as low as 10 cents per pound even lower if they have brown spots.
 
Woodrow said:
Sadly here in the USA most people are only aware of one variety of banana the "Cavendish" and in most areas of the US it is the only one available. To those who have access to other varieties, do not miss trying them. Each variety has a unique flavor. I am partial towards the tiny finger bananas.
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The main problem in selling bananas is its maturity. Many varieties of bananas are mature too fast. Of course, a buyer will not buy banana that begin to rotten and cannot wait until Thursday for eat banana that bought on Sunday.

But I see, Cavendish is different, its 'ready to eat period' is longer. And another plus point of Cavendish is its skin, cleaner than other varieties. I think this is an answer why 80% of exported bananas is Cavendish.

Actually, Cavendish is not the most delicious banana. Few other varieties are more sweet, more delicious.
 
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I am curious now. How many ways can bananas and plantains be prepared? (I include plantains, because most people see them as being oversized bananas) This is assuming if you have access to a wide variety. Why don't we try listing some recipes? I'll start:

1. Peel them and eat them

2. From India

PAKORA

Ingredients:


2 Ripe Bananas
1 cup Besan Flour
1 tsp Red Chilly Powder (Lal mirch)
1/2 tsp Asafoetida (Hing)
A pinch of Turmeric Powder (Haldi)
2 cup Refined Oil for deep frying
As required Salt (Namak)
A pinch of Baking Powder


How to make banana pakora:

* Slice the bananas into roundels.
* In a basin add the besan flour, turmeric powder, salt, baking powder,red chilly powder and the asafoetida.
* Mix thoroughly.
* Add a little water to make a batter which is neither too thick nor too thin.
* The batter should be of pouring consistency.
* Add the banana slices to the batter so that the banana roundels are coated by the batter.
* Heat the oil in a kadai and deep fry the bananas till they are golden brown in colour.
* Drain the bananas and remove.
* Serve hot.

If you can not find Asafoetida, you can use powdred garlic. The taste is similar.


I sometimes cook plantains like that. I prefer the plantains as they make for a crispy pakora.
 
^^wow.
id never heard of banana pakora before.
i think i'll give it a try...just as soon as i get my hands on some Asafoetida (Hing):?
lol
 
aisha said:
^^wow.
id never heard of banana pakora before.
i think i'll give it a try...just as soon as i get my hands on some Asafoetida (Hing):?
lol
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I edited the post. You can use garlic powder instead. Asafoetida is hard to find unless you have access to a good Asian market.
 
lol i live near the Balti Triangle but iv never heard of it :D
will try garlic powder inshallah
 

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