Chez Bananas Rasta Salad Recipes

Steps:

• Bring a large pot of water to a boil. Cut the ends off of the bananas, and make a slit lengthwise down the peel. Cook bananas in boiling water until tender (similar to a potato). Drain, cool, and remove peels. Cut into small chunks and place in a serving bowl. Drizzle 1 tablespoon of olive oil over the pieces, and stir to coat.
• Meanwhile, heat the remaining tablespoon of oil in a skillet over medium-high heat. Add shrimp and crab, and fry until cooked through, about 5 minutes. Set aside to cool.
• Add onions, green pepper and seafood to the bananas in the bowl. In a separate bowl, whisk together the red wine vinegar, sugar and bacon pieces. Pour this mixture over the bananas, and toss lightly to coat. Season with salt and pepper. Garnish with slices of hard-cooked egg if desired.

Steps:

• Combine pineapple juice, sugar, lemon juice, and cornstarch in a saucepan over medium heat; cook and stir until sugar dissolves and sauce is smooth, about 5 minutes.
• Stir about 1 tablespoon sauce into the bowl with the egg until egg is slightly warmed. Slowly pour egg mixture into sauce, whisking until sauce is smooth and thickened. Remove saucepan from heat and freeze sauce, stirring occasionally, until completely chilled, about 15 minutes.
• Mix bananas, cream cheese, and pineapple together in a bowl. Add sauce and mix until evenly coated.

Steps:

• Mix together the yogurt, mustard powder, and salt in a serving bowl. Add the banana slices and stir gently until bananas are evenly coated with yogurt mixture.
• Garnish with chopped cilantro and chili powder. Serve immediately.

Steps:

• In a frying pan, heat three tablespoons of oil.
• Fry bamboo shoots until light brown; reserve on a plate.
• In a sauce pan heat oil, fry dried red chilies until dark.
• Add onions and sauté until light brown.
• Add curry powder, chili powder, ginger, garlic, whole mustard paste, salt and pepper.
• Fry for one minute over low heat.
• Add potatoes to the onion mixture and sauté for five minutes on medium heat.
• Sprinkle water if it starts to burn.
• Add soaked beans, sautéed bamboo shoots, tomatoes and broth to the potatoes mixture; stir well.
• Bring to a boil, and let simmer for 15-20 min.
• over low heat until potatoes are fork-tender, and the gravy has attained its desired consistency.
• Garnish with chopped cilantro.
• Serve with rice or roti (flat bread).

Steps:

• Steam and drain the green beans and allow them to cool completely.
• Drain and rinse the black eyed peas.
• Combine all ingredients and mix well.
• May be served chilled.

Steps:

• Cook edamame in a 1 1/2 - to 2-quart saucepan of boiling salted water, uncovered, 4 minutes. Drain in a colander, then rinse under cold water to stop cooking.
• Heat oil in a small heavy skillet over moderately low heat until hot but not smoking, then cook cumin, stirring, until fragrant and a shade darker, about 30 seconds. Pour into a large heatproof bowl.
• Add edamame and remaining ingredients to cumin oil and toss to coat. Let stand 10 minutes for flavors to blend.