A banofee a day
Si bon Die ti jette banana, fe’me pas tes yeux, ou’ve ta bouche — Famous proverb in Creole which literally means, “If the Good Lord sends you bananas, don’t close your eyes, open your mouth,” or even more simply, “If joy comes your way, take advantage of it.”
The joy of every chef is to find and use the best ingredients. Fortunately, in the Philippines we have a jewel of a product that is abundant and versatile and that is the banana. The banana tree is actually a giant herb that can grow up to 25 feet high. The fruit grows in “hands” while individual pieces are called “fingers.” Used in various countries, their are numerous varieties, with our country having the famous aromatic lakatan, latundan and bongolan. All parts of the tree can be used — the leaves can be steamed to add flavor to puto or rice cakes, used to wrap rice for binalot, or to line baking pans and pour newly cooked peanut brittle as the natural oil makes it “non-stick.” The banana heart is used for curries, salads and Kare-Kare, and is used as a centerpiece for improvised plates at fiestas and Pilipino restaurants. Some cultures encourage babies to eat the heart because it is easy to digest and does not cause allergies. It is also very healthy, with a high content of potassium which plays a role in lowering blood pressure and is a good source of soluble fiber which lowers the cholesterol level. It also has the amino acid tryptophan, which aids in the production of serotonin, helping the body to relax. The green version that is not as sweet is called the plantain. Starchier and wider, it has 10 times the amount of beta carotene compared to its yellow counterpart. In the Caribbean it is used to replace potatoes, and is often cooked to make vegetable stew. Here it is locally known as saba.
It is often used for cookies, cakes, muffins, breads, or as a dessert, such as halo-halo, fruit salads, banana splits or milkshakes. When choosing a banana, pick a firm piece that has little or no “bruising” or black marks. At room temperature it will ripen fast, therefore it is best to store in the refrigerator. Yes, it will discolor but storing in a cold area will prolong the quality and good taste. The best time to eat is when it is fully ripe, when the starch has transformed into sugar.
One of the more popular desserts derived from the banana is banoffee, supposedly invented by Ian Dowding and Nigel Mackenzie of The Hungry Monk restaurant in Jevington, East Sussex, 1972. The origin maybe controversial but the taste is clearly outstanding. A great combination of banana, toffee (cooked condensed milk), and whipped cream it can be served as a pie or in squares. For local delicacies the saba in syrup, popularly known as kusilba, is well loved because of its simplicity which Filipinos love.
Banoffee Squares
1) Place broas (lady fingers) at bottom of 8 x 8 x 2-inch aluminum pan or else whole graham crackers may be used, 5 to 6 bananas such as lakatan, latundan and bongolan (peeled and slice each into 2 lengthwise), 1 can (1 1/2 cups) cooked condensed milk, 1/2 cup softened Magnolia Gold butter, 1 can very cold whipping cream, chocolate syrup, and cherries with stems for garnish.
2) Procedure: Remove label from condensed milk, put in pressure cooker with enough water to cover can. Close pressure cooker. Put on high heat. When pressure cooker “ hisses” lower temperature and time 20 minutes. Turn off stove. Cool well, then remove from can. Open top and bottom of can for easy removal. Or boil can with enough water to cover; cover pan and cook 2 hours.
3) Put condensed milk in a bowl with the butter and beat until smooth. Spread 1/3 of mixture on top of graham crackers/broas/lady fingers. Arrange 6 banana halves on top. Top with graham crackers/broas/lady fingers. Spread 1/3 of condensed milk and remaining banana halves. Top with graham crackers/broas/lady fingers and remaining condensed milk. Cover with foil. Freeze until ready to serve.
4) Remove foil and cover top completely with whipped cream in can (shake well), drizzle with chocolate syrup. Top with cherries.
Lala’s Kusilba (Plantain or saba in syrup)
1) 8 pieces semi-ripe saba, peeled.
2) Put in a medium saucepan and mix well then turn on fire: 1 cup each of dark brown sugar and water. When boiling, add bananas. Cover and simmer 10 to 15 minutes until syrupy. Serve. (Sliced camote or sweet potatoes may be used (1/4 inch thick slices to total 4 cups).
3) Note: Lala took care of my mom’s family for 60 years until her death last year. This is our tribute to her, her favorite dessert.
Discovery of the Week
Felix at Greenbelt 5 level 1 is a must-try. The Dyesabel or laeng stuffed fish and shrimp is very, very delicious. The Wagyu burger is also filling and perfectly cooked. High praise must be given to the service staff, who are very prompt and extremely attentive to guest needs. Highly recommended, the ambiance is perfect for families and friends. With its beautiful décor and cozy atmosphere this is an establishment you would not mind going back to again and again. For schedule of classes visit www.sylviareynosogala.com.
