Easy Banana Condiment
Submitted by and
Three-ingredient banana condiment with lemon and raisins simmers into a thick, jammy spread for jolof rice. Make it ahead and store for weeks of West African flavor.
YIELD
6 servingsPREP
10 minCOOK
10 minREADY
20 minThis West African-style banana condiment is proof that simplicity can be stunning. Just blackened bananas, fresh lemon juice, and plump raisins simmer down into a thick, spreadable relish that adds sweet-tart punch to savory rice dishes.
The trick is refrigerating your bananas a full day before you start so the skins turn completely black and the fruit inside becomes super soft and intensely sweet.
Ten minutes of stirring on the stovetop transforms everything into a glossy, jammy consistency that clings to every grain of jolof rice.
Make a big batch since it keeps for 2-3 weeks in the fridge, ready to brighten up weeknight dinners.
Kitchen Tips
- Blacken bananas in the fridge at least 24 hours before making (dark skin = sweeter fruit)
- Stir constantly while simmering to prevent sticking and burning
- The mixture should coat the back of a spoon when properly thickened
- Pairs perfectly with West African jolof rice, grilled chicken, or pork chops
Ingredients
Directions
At least 1 day before, place bananas in fridge to blacken.
Mash bananas until almost smooth. Add juice & raisins.
In a pot, bring to a boil, stirring constantly until mixture thickens, about 10 minutes.
Cool slightly before serving.
Can be stored in the fridge for 2 or 3 weeks. Serve with jolof rice.
Makes 1 cup.
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