I am not sure why bananas and plantains give me such a hard time. I do eat bananas occasionally, but I really don’t care for plantains. Either way, with the exception of peeling plantains, they should be easy to work with in both savory and sweet dishes. I did not make the Banana Fritters from Djibouti, but left the recipe here anyway. The only bananas available were still quite green. Being curious to see if they still could be used for this dish, I peeled one and tasted it. I was surprised to find it was more like peeling a plantain than an unripened banana. And the taste..
Additions/Omissions: used red chili paste for fresh chilis
Taste Test: the rice dish was very good, but I do want to discourage anyone from tasting a really green banana, although I don’t think I could put the flavor into words. Chalk comes to mind, and definitely not sweet chalk, it is probably one of the worst things I have tasted in a long time. Which is surely a good thing, since I am very far into this challenge.
Zip Facts about Djibouti:
- At 52 feet below sea level, Lac (Lake) Assal is the lowest point in Djibouti and the lowest point in Africa. The heavy salinity of the lake (greater than the Dead Sea) allows for salt mining used personally and commercially
- Djibouti, from the word “gabouti” (a palm fiber doormat), was named after the bottom of the Gulf of Tadjoura
- Djibouti is the third smallest country in Africa (after Gambia and Swaziland) with the least number of inhabitants
- A favorite national pastime is qat chewing, a medicinal plant with mildly narcotic properties
- Young Djibouti poets follow the long tradition of composing and memorizing 100 line Somali forms of epic poetry called gabay
Link to Recipe: https://theworldfrommykitchen.wordpress.com/djibouti/