Green Banana Clatch

This is a dish we all invented whilst in Barbados. My friend Moira Elias, who comes from the Scottish Borders, named it a ‘clatch’, which means a mudpie in dialect. I am rather proud of this dish because it started as a rescue exercise.

The dish should be made with small green bananas, known as figs in Barbados, but you cannot buy these here, so buy green bananas from an Asian shop. If you cannot find tamarind chutney, you can use block tamarind pulp. This should be softened in water and then fried up with the other vegetables.


  • 10 green bananas
  • 4 onions, chopped
  • 6 tomatoes, peeled, deseeded and chopped
  • 3 cloves of garlic, finely chopped
  • 2 chillies, finely chopped, or a dash of hot pepper sauce
  • oil
  • salt and freshly ground pepper
  • 2 tbsp tamarind chutney


In a pressure cooker boil the bananas, in their skins, for 20 minutes. Without a pressure cooker they will take about 40 minutes cooking as they need to fall apart when peeled.

Sauté the onions, tomatoes, garlic and chillies in a little oil. Season generously with salt and pepper. Mash the bananas well, then vigorously stir in the fried vegetables and tamarind chutney. Serve hot.