Friday, April 26, 2013

Baka Bana


This recipe was first published in Dutch, the mag We finish our colonial cuisine journey with another traditional dish, of course, and one that takes hardly any time to make. Fried plantains are traditional in the Surinamese as well as the Indonesian kitchen, where they are called pisang goreng. Bananas and plantains are a staple for the population and because of its abundance, it flavors many desserts, baked goods or shines by itself as a delicious after-dinner treat.

This yellow fruit however can also be served as part of the dinner, especially if you present them with a peanut sauce dressing. It's different but equally tasty!

If you prefer to skip the peanut sauce and just go for the fried banana, you may serve them either by themselves and a dusting of powdered sugar, or with a scoop of ice cream.

Baka bana
2 ripe bananas or plantains
½ cup flour
Pinch of salt
½ cup carbonated clear soda beverage such as Sprite or 7-up
Oil

Slice the bananas in half, lengthwise. Mix the flour and the soda into a batter, add the salt. Heat the oil, dip the bananas into the batter and fry them golden on both sides. Make enough because, as you fry them, there always tends to be someone in the kitchen who wants to "sample". Before you know it, they're gone!



Optional: stir ¼ cup of peanut butter with two tablespoons of warm water. Mix in two teaspoons of sweet soy sauce. Pour it over the baked bananas. 

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