John Myers
Caribbean Banana Soup with Black Cumin
The perfect caribbean banana soup with black cumin recipe with a picture and simple step-by-step instructions.
- 1 small pieces Garlic
- 1 piece Onion
- 1 small Chilli pepper
- 2 Stalk Lemongrass
- 2 tbsp Peanut oil
- 1 tbsp “Karabisches Curry” spice mix .. see below
- 100 g Roasted cashew nut
- 4 piece Bananas, take ripe
- 400 ml Unsweetened coconut milk
- 400 ml Chicken broth
- 1 tbsp Lemon juice
- 1 tsp Black cumin
- 1 piece Banana for the garnish
- Peel the garlic and onion and dice finely. Core and finely chop the chilli. Remove the outer, coarse-grained leaves from the lemongrass and cut away some of the root stalk. Either press down a little with the back of the knife or cut once lengthways (this way the essential oils can develop better). Peel and slice the bananas.
- Carefully heat the peanut oil (do not heat too much !!) and sauté the garlic, chilli, lemongrass stalks & onion and then dust with the “curry” and toast a little, now add the cashew nuts and the bananas and deglaze with coconut milk and chicken broth and Let simmer for about 5 minutes.
- Now fish out the lemongrass and puree everything finely (if the consistency is too thick, then stretch with a little chicken stock). Season to taste with salt and lemon juice and let it steep a little.
- Now quickly peel the banana for the decoration and cut it into slices and brown it on both sides in a pan with a little butter. Then sprinkle with the black cumin.
- Put the finished soup in a soup cup and add the fried bananas and now ….. enjoy your meal …..
- for the Caribbean curry: …. always use leveled spoons ….. 3 tbsp desiccated coconut, 2 tbsp coriander seeds, 2 tsp cumin seeds, 1 tsp black mustard seeds in a pan without fat on low heat until they start to roast smell and the coconut flakes are golden in color. Finely pound everything in a mortar. Then add 1 teaspoon of fine sea salt, 1 teaspoon of cayenne pepper, 1 teaspoon of turmeric, 1 teaspoon of powdered garlic and 5 pinches of vanilla and mix everything well … delicious …… if this is too much trouble for you, take one ready-made curry powder, but should be of good quality.
- Tip to ask for bananas: … if the banana is already ripe, then it tastes better, but it is more difficult to fry because it softens quickly and then “disintegrates”. If you want to grill them on skewers, you should use a fairly fresh fruit that is still firm, then cut it into about 1 cm thick, even slices, skewer and then roast in the pan. If you use a ripe fruit like me, you should sear it quickly over high heat, so it remains reasonably “stable”.
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