yields 24 fritters


12 finger bananas, peeled and sliced in half

2 cups flour

1 tablespoon sugar

11/2 teaspoons vanilla extract

1 cup milk

1 cup water

A pinch of salt

3 cups canola oil

Confectioner’s sugar



In mixing bowl mix together the flour, sugar, vanilla extract, milk, water and salt until mixture is smooth.  Add the bananas.  Drop 1 tablespoon of the mixture at a time and fry in a medium size pot with the canola oil at 375°F, until golden, about 1 1/2 minutes on each side. Carefully transfer the fritters with a slotted spoon to a sheet pan lined with paper towels to drain. Serve warm, dusted with confectioner’s sugar.

yields 4 servings



4 tablespoons canola oil

1 small red onion, chopped

2 cloves garlic, chopped

1/4 cup dark brown muscovado sugar

1 cup dark rum

4 cups chicken stock

1 scotch bonnet pepper, sliced in half

2 cinnamon sticks

2 star anise

Salt and freshly ground black pepper



Heat 2 tablespoons of the oil in a medium saucepan over high heat. Add the onions and cook until soft. Add the garlic and cook for 30 seconds. Stir in the sugar, add the rum and cook until reduced by half. Add the stock, scotch bonnet pepper, cinnamon stick and star anise, bring to a boil and cook until reduced by half, stirring occasionally, about 30 minutes.


Strain the mixture and return it to the saucepan to continue cooking until reduced by half and thickened to a glaze, season with salt and pepper. Keep at room temperature.


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