Tuesday, October 8, 2013

Chipsi Ndizi (Banana Fries)

While in Tanzania, I had "Roast Banana" in every home I visited for dinner. To be honest, I didn't really care for them. They were always dry. I always put lots of pilipili sauce on them.

A few weeks ago, I bought a bunch of dark maroon bananas at the store. They were hard as rocks and probably were imported from half a world away. Well, they never did quite ripen! So I wondered if they might be delicious as oven fries. I had a little more control with temperature in my first world oven.  Maybe a lower temperature would make them crisp on the outside and moist on the inside?
Well, they turned out just delicious! I greased my cast iron baking sheet with lots, lots! of coconut oil. I sprinkled them with sea salt, fresh ground pepper, and smoked paprika. I mixed some habanero hot sauce with ketchup to recreate a spicy ketchup I had in the Dar es Salam airport.They were delicious!

Chipsi Ndizi

Serves 1 as a meal or 2-3 as a side dish

2 bananas (I used the dark red variety) unripe but not completely rock hard
coconut oil
sea salt
smoked paprika
fresh ground pepper

Slice the bananas in half width wise and then length wise. So, you have four spears. Heavily grease a baking sheet with coconut oil. Roll the bananas in the coconut oil. Sprinkle the banana pieces with the salt, pepper and smoked paprika. Bake in a 350 degree oven for about a half hour or more. Check for light browning and soft inside.

Meanwhile, make your ketchup and hotsauce.  When the fries are ready, enjoy!

 The banana type I used and the hotsauce

No comments:

Post a Comment