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Automatically translated version. May contain inaccuracies compared to the original.
A banana you can't eat raw
Kalapua is a cooking banana. Raw it's firm, starchy, and almost not sweet, which is why it works like a potato, not a dessert.
There are dozens of such varieties in Papua New Guinea, and every village knows its own. One is good for charcoal grilling, another only for boiling.
We recommend taking green or just barely yellow plantains; they are sold in Ukrainian exotic food stores.
Place them whole in their skins on the coals or on a dry heated skillet. The skin will blacken and split—this is normal.
Keep them for about twenty minutes, turning. Doneness is checked with a finger: the flesh should yield like boiled potato.
Cut lengthwise, salt, add a pat of butter or drizzle with coconut cream.
Second method, for a celebration: peel the banana, boil it, mash with coconut cream into a puree, and serve with roasted fish.
Not everything that looks sweet is meant for sweets.
💛Enjoy.
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