Ingredients

Method

• 6 ripe banana peels
• 2 T coconut oil
• 2 onions, peeled and finely diced
• 2 green chillies, thinly sliced
• 2 t salt
• 1 clove garlic, finely chopped
• 1 t mustard seeds
• 2 T curry powder
• 1 star anise
• 1 t fennel seeds
• 1 stick cinnamon
• 150 g brown sugar
• 1 ripe banana, chopped
• 2 cups orange juice

Method

Ingredients

1. Submerge the banana peels in cold water for 1 hour, changing the water twice. Drain the water.

2. Transfer the peels to a saucepan, add 3 cups fresh water and bring to a boil. Simmer for 5 minutes, then drain and allow to cool. Once cooled, roughly dice the peels into small pieces.

3. Heat the coconut oil in a large saucepan over a medium heat. Add the onions, chillies and salt. Cook for 5 minutes, stirring occasionally. Add the garlic and fry for 3 minutes.

4. Stir in the mustard seeds, curry powder, star anise, fennel, cinnamon, sugar, banana peels and chopped banana. Cook for 10 minutes or until slightly caramelised.

5. Add the orange juice and simmer for 30 minutes, or until thickened.

6. Transfer into sterilised jars and store in the fridge for up to 2 weeks.

Find more source recipes here 

Photographs: Toby Murphy
Production: Khanya Mzongwana
Food Assistant: Unathi Taffa