For me, food is pretty much everything. It is what we all do, all over the world and it is who we are. When we eat, we use all our senses. We see, touch, taste, smell and hear. And good food does all of things in abundance…
I saw Nadja Hussein cook with banana skins and tried it the next day. Not only do they taste good, they are a huge source of goodness (specifically potassium) and you are not then wasting them.
Skins of 2-4 bananas
2-3 spring onions
1 clove garlic
1 tblsp dark (or other) miso paste
1tblsp mustard
1 tblsp olive or other oil
Start cooking the polenta according to the instructions.
Chop away the very tips of the banana skins and discard them. Using a fork or knife slice the skins into thin strips. Using the fork is easier. Just place the skins on a board and pull at them with the upside of the fork turned down.
Heat the oil in a non-stick pan and fry the skins with the onions and garlic. Make a paste with the miso, mustard and as much water as you need for the consistency you want. Add that to the pan and let it all simmer for about 5 to 10 minutes before serving with polenta.
