Comments on: The banana skin rabbit hole deepens! This is Banana Skin Curry – a concept I stumbled on after having a go at banana skin vinegar (picture a while back – it’s still fermenting). And man, it works! . You’ve got to scrape the inside of the skins and then soak them for a while. Once I’d done that, I bloomed a mix of mustard seeds, cumin seeds, coriander seeds, nigella seeds and cardamoms in some coconut oil. Then I added some chopped onion, ginger and garlic, ground tumeric, ground coriander and black pepper. After that came 3 cauliflower florets, chopped small, and the 3 banana skins, diced. Lastly a small can of creamed coconut. 20 minutes and it’s soft. . We had some left-over rice and I managed to get hold of some fresh coriander. It’s a bit of a coriander-fest in the picture, but you can see the dark brown pieces of banana skin there too! . Thank you @soilassociation for posting about @abelandcole’s recipe. I didn’t have the ingredients to follow it, but it inspired me greatly to make up my own version. . Having waxed lyrical about this, I do have misgivings. Something doesn’t feel right in my gut (and I don’t mean physically) when I use banana. Although they are grown in Sicily, these ones are from the other side of the world. My son loves them. 95% of what we eat is Italian, and most of that local…but what about that 5%? Is it OK to have the odd ‘treat’? Bananas for my son, coffee for my husband, chocolate for me, spices for us all? It’s a question I am not at peace with yet. . I love that my kitchen and my ethics are changeable and that I listen when I feel that ikkiness inside, rather than pushing it away. Opening a dialogue is the most important thing, I think. Speaking of dialogue, I’d love to hear if you feel something similar…

Comments on: The banana skin rabbit hole deepens! This is Banana Skin Curry – a concept I stumbled on after having a go at banana skin vinegar (picture a while back – it’s still fermenting). And man, it works! . You’ve got to scrape the inside of the skins and then soak them for a while. Once I’d done that, I bloomed a mix of mustard seeds, cumin seeds, coriander seeds, nigella seeds and cardamoms in some coconut oil. Then I added some chopped onion, ginger and garlic, ground tumeric, ground coriander and black pepper. After that came 3 cauliflower florets, chopped small, and the 3 banana skins, diced. Lastly a small can of creamed coconut. 20 minutes and it’s soft. . We had some left-over rice and I managed to get hold of some fresh coriander. It’s a bit of a coriander-fest in the picture, but you can see the dark brown pieces of banana skin there too! . Thank you @soilassociation for posting about @abelandcole’s recipe. I didn’t have the ingredients to follow it, but it inspired me greatly to make up my own version. . Having waxed lyrical about this, I do have misgivings. Something doesn’t feel right in my gut (and I don’t mean physically) when I use banana. Although they are grown in Sicily, these ones are from the other side of the world. My son loves them. 95% of what we eat is Italian, and most of that local…but what about that 5%? Is it OK to have the odd ‘treat’? Bananas for my son, coffee for my husband, chocolate for me, spices for us all? It’s a question I am not at peace with yet. . I love that my kitchen and my ethics are changeable and that I listen when I feel that ikkiness inside, rather than pushing it away. Opening a dialogue is the most important thing, I think. Speaking of dialogue, I’d love to hear if you feel something similar… https://ancestralkitchen.com/2020/04/24/https-www-instagram-com-p-b_xrrwfj8gf/ Fri, 24 Apr 2020 12:38:57 +0000 hourly 1 https://wordpress.org/?v=6.5.2