Last July I discovered the recipe Madoya at Guam Firehouse Cook.
It's a super-simple dessert recipe that is basically deep-fried bananas. You'll want to try the original recipe as written by blogger Rueben, then maybe come back here for my twisted up version.
|Battered bananas enjoying a relaxing soak in hot oil.|
This recipe excited me because bananas are one of my favorite foods, and because the recipe suggests the use of plantains, an ingredient I had never tried.
After our August expedition turned up no even slightly green bananas, and no plantains, we finally got this project back on the current To Do list ... about two weeks ago.
So, a few days back My Guy and I were standing in the grocery store's fruit section discussing whether we should choose a few very, very green bananas or dive into the plantains of which we knew nothing, when a young woman helpfully explained why we'd prefer the plantains. She even helped us choose what she believed to be the best-looking fruits.
What a nice lady, huh?
I sure which she'd been at my house during the batter-coating, deep-frying day. Because those things were nasty.
|Relaxed bananas are sweet and gooey!|
As I said though, this was our first experience with plantains. Ours were dry and flavorless. Maybe that's the way they taste in America, after sitting who knows how long in a shipping crate, and then in a grocery store for another week until some unsuspecting recipe tester brings them home.
We chopped them up, threw them on the brown winter lawn and watched quail and squirrels happily munch. Silly animals. They'll eat anything.
Back in the kitchen, just yesterday, we peeled a handful of slightly-green bananas, dipped them in Rueben's batter and fried as directed in the recipe.
Finally, my twisted version of the recipe: Add to the original batter a bit of ground cinnamon, nutmeg and cloves and about a teaspoon of orange peel.
We also agreed with Rueben on another point: Madoya is as addictive as potato chips ... loosen your belt before digging in!