Spicy Banana-Ginger-Onion Dip

Name: Spicy Banana-Ginger-Onion Dip
Yield: Yield: 2 cups
Cuisine: Vanuatuan
Ingredients: 1½ tablespoons of peanut oil; ½ large onion, peeled and finely chopped; 1 teaspoon of garlic, smashed, peeled and minced; 1 packed tablespoon of fresh gingerroot, peeled and minced; 2 medium-ripe bananas, peeled and cut into chunks; 2 medium-ripe bananas, peeled and cut into chunks; ¼ cup of freshly squeezed orange juice; the juice of 1 lemon; ½ teaspoon of lemon zest, grated; ¼ teaspoon of salt; ¼ teaspoon of freshly ground black pepper; ¼ teaspoon of turmeric; ½ teaspoon of masala (Indian sweet spice mix); ½ teaspoon of masala (Indian sweet spice mix); 1 cup of mayonnaise

Preparation info

Yield:
2
cups

Difficulty
Easy

Appears in

Tradewinds & Coconuts

By Jennifer Brennan

Published 1997

About

This double-hyphenate recipe can be separated into two different but equally exciting accompaniments: one, as a stand-alone dip, to be served with deep-fried taro or sweet potato chips or, two, without the mayonnaise, a fruity chutney to accentuate curries, pork dishes, cold meats or fish steaks.

Ingredients

1½ tablespoons of peanut oil
½ large onion, peeled and finely chopped
1 teaspoon

Oceania
Vanuatu
Starter
Side dish
Gluten-free
Vegetarian

Method

Place a small, non-reactive saucepan over a medium-high heat. Pour in the peanut oil and modulate the heat to achieve a frying temperature; when a haze just forms over the oil.
Add the onion, reduce heat by a fraction and fry, stirring, for about 2 minutes. Add the garlic and continue stirring and frying for about 30 more seconds. Drop in the ginger and continu