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Banana Fritters
Ingredients:
Bananas, ripe
flour
cinnamon-sugar
Gosling’s Black Rum, optional
Vanilla ice cream, optional
Beer Batter:
1/2 cup flour
salt, a pinch
1 tablespoon melted butter
1 egg, beaten
1/2 cup beer
1 egg white, stiffly beaten
Instructions:
Beer batter: Combine the flour and salt. mix the egg and melted butter. Stir in the beer, gradually. Pour this mixture over the flour and stir only until smooth. Leave the batter in a warm place for about an hour. Then fold in the egg white.
Peel ripe bananas, roll in flour, then dip in beer batter. Fry in deep fat until golden brown. Drain on paper towels and roll in cinnamon-sugar. Serve at once. If desired, top with vanilla ice cream and black rum. Heat black rum, light it and pour flaming over bananas when serving.
Source: Adapted from Bermudian Cookery cookbook.
Win an Amore Bermuda Cookbook!
Cooking at home can be a fun, challenging and rewarding affair. All you need is a good recipe, fresh ingredients, a nice bottle of wine and a little patience. Each month check out our What’s Cooking Bermuda column, courtesy of This Week in Bermuda, for a suggested evening of cooking at home.
Try cooking one or all of this month’s recipes and tell us how it/they turned out for a chance to win an Amore Bermuda Cookbook! Simply log onto www.thisweek.bm and tell us how the evening turned out by leaving us a comment, and email us your contact details at
Visiting the island? Try out the recipe when you return home but make sure to pick up any key ingredients that might only be available locally at Lindo’s. You are still qualified to win no matter where you cook from!
This month’s recipes come from Livio Ferigo’s Amore Bermuda – The Passion for Italian Cooking Cook Book, available across the island.
Bermuda bananas get our vote!
When it comes to bananas, Bermuda residents will agree bigger isn’t always better. Locally grown bananas are much smaller than those imported, but what they lack in size they more than make up for in flavour.
Although there are many varieties of bananas grown on the Island, often in backyards, the most common and popular varieties are the Dwarf Cavendish and the Grande Naine.
Dwarf Cavendish bananas are often sold while slightly green
The Dwarf Cavendish banana is a banana cultivar originally from Vietnam and China. The name ‘Dwarf Cavendish’ is in reference to the height of the pseudostem which is a false stem made of the rolled bases of leaves, which may be 6 to 8 feet tall, not the fruit (which are medium sized). Cavendish bananas are named in honour of William Cavendish, 6th Duke of Devonshire. While on an exploratory mission in Asia, the Duke’s gardener collected a specimen of banana. Upon his return to the Duke’s estate in England, he successfully grew and propagated cultivars in greenhouses, and before long the Cavendish banana was available commercially worldwide.
The mature height of the Dwarf Cavendish makes it stable, wind-resistant, and easier to manage – perfect for Bermuda’s windy winters. The fruits of the Cavendish bananas range from about 6 to 10 inches in length, and are thin skinned. Each plant can bear up to 90 fingers.
Bermuda postal stamp highlighting the artistry of banana leaf dolls crafted by local artisan Veronica Chameau.
Introduced to Bermuda in 1616, bananas have long been a part of traditional Bermudian cuisine and often accompany our national dish of codfish and potatoes. Other favourite dishes include Banana Bread and Banana Fritters (flambé with Black Rum of course!).
Nutritionally, bananas are very low in Saturated Fat, Cholesterol and Sodium. They are a good source of Dietary Fibre, Vitamin C, Potassium and Manganese, and a very good source of Vitamin B6.
Bermuda bananas are not just for eating – for years local artisans have used dry banana leaves to make Bermuda Banana Leaf Dolls. Some people like to use fresh green banana leaves to wrap meat as it’s cooking to make it more tender, and some caterers and restaurants use the leaves for displaying food. Banana peels, like the fruit itself, are rich in potassium – an important nutrient for both you and your garden. Many gardeners cut up the peels and use them as plant food around roses, staghorn ferns and other established potassium loving plants. Additionally, with their high content of potassium and phosphorous, whole bananas and peels are welcome additions to the compost pile.
With so much sweet flavour and variety of uses, Bermuda bananas definitely get our vote as the top banana!
What's Cooking with Chef Livio Ferigo
COCONUT SHRIMP | Gamberetti Al Cocco
This is a very popular dish at Bone Fish Restaurant in the Royal Naval Dockyard.
Ingredients:
1 egg
½ cup all-purpose flour
2/3 cup beer
1½ tsp baking powder
¼ cup all-purpose flour
2 cups coconut flakes
24 jumbo shrimps
3 cups canola oil, for frying
Serves 6
Directions:
1. In a medium bowl, combine the egg, ½ cup of flour, beer, and baking powder. In 2 separate bowls, place the ¼ cup flour and coconut flakes.
2. Hold the shrimp by the tail, dredge in flour, and shake off any excess flour. Then dip into the egg/beer batter, allowing any excess to drip off. Roll the shrimp in coconut, and place on a baking sheet lined with wax paper. Refrigerate for 30 minutes.
3. Meanwhile, heat the oil to 350°F in a deep fryer. Remove the chilled shrimp from refrigerator and fry in batches. Cook the shrimp, turning over once, for 2 to 3 minutes or until golden brown. Using tongs, remove the shrimp from the oil and place on paper towels to drain the hot oil. Serve warm, accompanied by your favorite dipping sauce. (more…)
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