Hannah’s Banana Peel Carnitas & carrot Top Chimichurri

Name: Hannah’s Banana Peel Carnitas & carrot Top Chimichurri
Total time: 30 min
Ingredients: White vinegar, for soaking (only if using non-organic banana skins); White vinegar, for soaking (only if using non-organic banana skins); 5–6 (ideally organic) banana skins; 1 teaspoon smoked paprika; 1 teaspoon dried oregano; 2 teaspoons ground cumin/jeera; 2 teaspoons ground cumin/jeera; ¼ teaspoon black pepper; ¼ teaspoon sea salt; ½ teaspoon garlic powder; ½ teaspoon onion powder; 1 tablespoon olive oil; 1 fresh red chilli; 2–3 cloves garlic; 1 small onion; 3–4 tablespoons freshly squeezed orange juice (from 1 orange)**; 3–4 tablespoons freshly squeezed orange juice (from 1 orange)**; 1 tablespoon dark soy sauce (or use tamari if gluten-free); 1 tablespoon dark soy sauce (or use tamari if gluten-free); Small handful of fresh coriander/cilantro leaves, to garnish (optional); Small handful of fresh coriander/cilantro leaves, to garnish (optional); Juice of 1 lime**

Preparation info

Serves:
4

Difficulty
Easy
Ready in
30 min

Appears in

We Cook Plants

By Sarah Bentley

Published 2025

About

“Banana peels are one of the most underappreciated ingredients most people have but don’t realize they can eat! Banana skins make up as much as 40 per cent of the weight of a banana, and most people throw away (or hopefully compost) this super nutrient-rich part. They’re a great source of fibre, protein, calcium, iron, vitamins A and C, potassium and essential fatty acids. And importantly, when prepared appropriately, they’re delicious! Loaded with warming spices and bright citrus, once coo

Ingredients

Side dish
Gluten-free
Vegan

Ingredients

Method