rfoodies

Prepare the Shell: Peel the bellaco banana carefully to keep the peel as whole as possible. Roll up the peel and cut it into thin, elongated strips to simulate the shape of a breadstick.
Soak and Clean: Dip the peel strips in alkaline water (water with vinegar or baking soda) and let sit for at least 10 minutes. This process helps to clean the shell and remove any astringent flavor.
First Cooking (Bleached): Drain the peels and cook them in boiling water for a short time (between 40 seconds and 1 minute for bellaco plantains). Remove and drain well.
Flour and Fry: Prepare the crunchy mixture by combining wheat flour, potato starch, paprika, oregano and a little salt. Pass the strips of peel that are still wet through this mixture. Fry in hot oil until they float and are stiff and very crisp.
Drain and Season: Remove the breadsticks from the oil and place them on absorbent paper. Season with salt to taste while they are still hot.

This lesson presents a creative and delicious snack based on the philosophy of “Optimal Kitchen”, which seeks the comprehensive use of ingredients to reduce waste to a minimum. The dish consists of two main components made from a single bellaco banana:

The Grisines (Bread Sticks): They are the main element and are surprisingly made with Banana peel, which is usually discarded. The peels are cut into strips, blanched and then fried in a mixture of flours and spices until incredibly crisp, with a texture and flavor reminiscent of an Italian breadstick.
The Garapita Chili Garapita Aioli: It is a creamy, flavourful emulsion that serves as a dip. It is prepared with a base of mayonnaise and garlic, to which is added a puree of the aromatic and fruity ají charapita from the Peruvian jungle. The master touch is the incorporation of the Roasted banana pulp and minced, which provides a rustic texture and a smoky, sweet flavor.

The presentation is playful and original, serving the aioli in a terracotta pot and nailing the crayons as if they were the branches of a plant.