on November 20, 2010
I’ve been enjoying Thanksgiving with a group of good friends for the past thirty-some years. We all cook, and the various members’ contributions range from the traditional to the exotic. I myself took the yummy prize once with a batch of pumpkin pecan tamales. One year one of our members brought a big bowl of curried bananas, and it was such a hit that we’ve included it in our menu every year since.
- 6 lbs. bananas, sliced
- ¼ cup melted butter (or less)
- ¼ cup vegetable oil (or less)
- 1 cup yogurt
- 3 tsp garam masala (or curry powder)
- ¾ tsp turmeric
- pinch of cayenne
- ½ cup currants or raisins
- salt to taste
- 1 tsp mustard seed
- ½ cup toasted coconut
- Melt butter.
- Heat spices.
- Mix spices and butter with oil.
- Cool and mix with all.
Have a recipe you’d like to share? Email it to firstname.lastname@example.org. Subject: RECIPE. Include your full name, a way to contact you and a few words about where the recipe came from.
Oakland North welcomes comments from our readers, but we ask users to keep all discussion civil and on-topic. Comments post automatically without review from our staff, but we reserve the right to delete material that is libelous, a personal attack, or spam. We request that commenters consistently use the same login name. Comments from the same user posted under multiple aliases may be deleted. Oakland North assumes no liability for comments posted to the site and no endorsement is implied; commenters are solely responsible for their own content.
Oakland North is an online news service produced by students at the UC Berkeley Graduate School of Journalism and covering Oakland, California. Our goals are to improve local coverage, innovate with digital media, and listen to you–about the issues that concern you and the reporting you’d like to see in your community. Please send news tips to: email@example.com.