The easiest and best method to fry green bananas is by boiling the bananas first with the skin for about seven minutes. It could be less o more for you. You can decide by pressing the bananas with you two fingers, if it feels half cooked then remove and put in cold water for few minutes.
When you walk around Dar-Es-Salaam, you will not miss mango and pilipili masala sold by street venders. When I was growing up this was common outside the gates of primary and secondary schools. There is something about this snack that make you want to eat more and more. This also is sold all over around East Africa. Serve 4
- 4 ripe / almost ripe sweet mangos (For cocktail cubes, use 3-4 raw mangos; they don’t have to be very raw, but not almost ripe.
- 2 tbsp. hot chili powder
- 2 tsp. table salt
- 1 tsp. citric acid or 3 tbsp. lime juice
- In a wide bowl, mix all ingredients except mango. But if you are mixing to use with a raw mango, omit citric acid/lime juice.
- Cut the mango into slices but do not cut through, you don’t want the pieces to be detached from the mango.Then roll the top part of the mango into the pilipili masala. Serve.
- If you are cutting a raw mango for cocktail, cut into half inch cubes or a bit larger. mix the mangos with the masala, serve on a big plate with food picks (please do not use your hands unless you remember to wash them)
I did post this recipe for the first time in Sep/02/2013 at www.tasteoftanzania.com