Tempered Green Plantain Peel

(20 minutes, serves 8 as accompaniment)

I was raised a frugal New Englander, and I truly hate wasting food. So you can imagine how excited I was when I learned that plantain (and banana) peel is actually edible! I like making this with green plantain peel, for the color contrast with the red onion, but you can also use ripe plantain, or green or ripe banana peel.

2-3 T oil
3 green plantain peels, sliced finely (banana may also be used)
1 red onion, sliced thin
1 green chili, chopped
1 stalk curry leaves (about a dozen)
1/2 – 1 t. cayenne
1/4 t. turmeric
3/4 t. salt

1 T lime juice

1. Heat oil in a frying pan; add sliced peel, red onion, green chili, curry leaves, cayenne, turmeric, and salt. Sauté on medium, stirring occasionally, until peel is cooked through and a little crispy, about 10-15 minutes. If it starts sticking, add a little water and scrape it up.

2. Stir in lime juice, and serve hot with rice or bread.

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