It was harvest Sunday in my home Parish Church of St. Paul Anglican a few Sunday’s ago. I noticed in the church bulletin that a cooking class was going to be held the following Tuesday at the newly renovated church hall kitchen. I was anxious to see the new facility and curious about what new recipes I might garner from this cooking class, so I decided there and then to go.
Did I mention it was harvest Sunday? On this day members of the congregation, farmers, and backyard gardeners shared the bounty by bringing all sorts of foods and vegetables to display on the alter, the aisles, and the front lobby. And after the church services, the items are sold and the proceeds from the sale and the leftovers are donated to one of the local nursing homes.
On the Tuesday evening of the cooking class I arrived early and, except for our Pastor Father Flemming who only stuck his head in for two seconds to say hello, I was the only male in the kitchen amongst a dozen or so ladies.
Local nurse and food entrepreneur, Mrs. Ermine Hendrickson, conducted a class and, throughout the evening, instructed us in the preparation of three interesting and rather tasty recipes.
The one I want to share with you is a simple side dish made from green bananas which can be purchased in most supermarkets in the USA or any neighborhood Asian or Caribbean market.
Seasoned Green Bananas:
5 Green Bananas
1 Stick of Butter
5 Cloves of Garlic, Minced
½ cup of Fresh Parsley, Chopped
1 Small Onion, Diced
1 Small Red Bell Pepper, Diced
1 Small Green Bell Pepper, Diced
Salt and Pepper to Taste
Peel Green Bananas and slice about a ¼ of an inch thick and boil in slightly salted water until done, approximately 20 min. and set aside. Melt the butter in the large sauce pan and add all other ingredients and sauté for 5 minutes until soft. Add cooked green bananas and stir until well coated with the seasoning. If more moisture is needed, add more butter, olive oil, or bacon fat which gives it more flavor.
Serve with grilled fish or stewed cod fish.