I have mentioned here before that I have very simple taste in food. My favourite dishes are the ones that are simple to prepare, use accessible ingredients, and are made with very little waste.
I was not this diligent half a year ago. My interest in vegetarian cooking was born during quarantine. I avoided the shops and supermarkets, so I made an arrangement with a local farm to deliver a weekly basket of vegetable produce, that set me off on a cooking marathon from Thursday evening to Sunday afternoon. And I started using ingredients I did not know, and parts of vegetables that I usually discarded.
Last year I remember buying a bunch of unripe bananas, as I usually do, to ripen slowly over the week, but the bunch remained green for the whole week and was destined for the bin. Nowadays I get these green bunches that never ripen, and eat them.
The first recipe I tried with green bananas was a curry-type dish in coconut milk and peanut sauce. I used the recipe from Kaluhi’s kitchen, but I was first tempted to try it after watching her step-by-step video. I credit this lovely lady’s lively instruction with seducing me to the simple charm of African (and Kenyan) cooking. I now check her out regularly and consult my Kenyan friends on traditional dishes. I love the resourceful way Africans cook their food with little or no waste, and using available ingredients and tools. On another Kenyan channel I found a recipe for a divine- looking stove-top baked chocolate cake ! It was fascinating to watch, and I trust that it works, because of its simplicity.
I later discovered that green bananas can be prepared simply, as a mash. There are two ways of doing this. The first method involves peeling the bananas with a knife or potato peeler then boiling them in water. This might cook the bananas faster but one would need to be careful with the resulting sap that might coat and discolour the hands or clothes. I read advice to rub the hands in oil before peeling. The bananas also discolour very quickly and you have to drop them in water immediately after peeling to prevent them turning dark. The second method is to cut the ends of the bananas, make a side slit in them and boil them in their skin. Once done, you can peel them easily while they are still warm, and you save your hands from the sap. There might be a discolouring to the pot, but this is easily remedied by putting a little vinegar in the cooking water.
I tried both methods and I preferred cooking the bananas in their skin. The resulting cooked bananas are light in colour and can be mashed with butter, salt and milk. The texture might come out less creamy than mashing potatoes, but the taste is comparable, and they are very filling. My choice of comfort food.
In terms of nutritional content, it might also be the type of guilt-free comfort food. Green bananas are 70-80% starch, but the starch is resistant and does not get digested in the small intestines, so while tasty and filling it could aid in weight loss.
In addition to green bananas, I learned also to use up root vegetable tops. Beetroot, kohlrabi and radish are all delivered with their leaves. Some of these leaves are higher in nutritional content than the edible root. The trick though is to wash them well and cook them gently for a short time to preserve their nutrients, or even use them in salad if fresh and tender.
I have waxed lyrical before on my love for radish. Another humble veggie that I love is the leek. I love its silky taste and the way it softens into sweet perfection in a stew. I have taken to making it with roasted turnip and kohlrabi, another of my favourite comfort foods that I never tire of eating, either with couscous or with buckwheat.
So my adventure continues. Sometimes the results are stellar, successful and tasty, but I also fail a lot. Other times I feel that the effort is not worth the result. I have yet to discover a carrot greens recipe that warrants the long process of cutting, sorting and washing the feathery leaves. I have so far put them in soup, and made them into salsa. The stalks I have used for broth. But most of the time I wish that I had a big enough compost pile, or a grazing animal to use them up.