Africanbananacoconutbake Recipes

AKWADU

Steps:

• Preheat oven to 400F/200C (convection mode).
• Cut the bananas in half lengthwise without removing their skin.
• Score the flesh of the bananas. Arrange them in a baking dish.
• Pour the butter. Drizzle the orange and lemon juices.
• Sprinkle with cinnamon (optional). Sprinkle generously with brown sugar and coconut.
• Bake for 20 minutes, basting regularly with the banana juice flowing into the baking dish.
• Remove the bananas from the oven. Put a little honey on each.
• Return to oven on grill position and brown the top (about 5 minutes but watch closely).
• Baste with juice again.
• Preheat oven to 400F/200C.
• Cut the bananas into thick slices. Arrange them in a baking dish.
• Pour the butter. Drizzle the orange and lemon juices.
• Sprinkle with cinnamon (optional). Sprinkle generously with brown sugar and coconut.
• Bake for 10 minutes.
• Remove the bananas from the oven.
• Put a little honey on each.
• Return to oven in grill position and brown the top (about 2 minutes but watch closely).

BOBBY FLAY'S COCONUT-BANANA COLADA

Steps:

• Place the bananas and pineapple in a blender; puree until smooth. Add the rum, cream of coconut, 2 cups ice cubes and the juice of half the lime; blend until smooth and frothy. Thinly slice the remaining lime half. Pour the colada into glasses; garnish with lime slices and toasted coconut, if desired.

BANANA-COCONUT BAKE

Steps:

• Heat oven to 375°F. Grease pie plate, 10x1 1/2 inches. Cut bananas crosswise in half; cut each half lengthwise in half. Place in pie plate.
• Dot bananas with butter. Drizzle with orange and lemon juices. Sprinkle with brown sugar and coconut. Bake uncovered 8 to 10 minutes or until coconut is golden.

COCONUT BANANA BREAD

Steps:

• In a bowl, combine butter and sugar; mix well. Add eggs and extracts; beat on high speed until thickened. Stir in bananas. Combine the flour, baking soda and salt; gradually add to banana mixture. Fold in the chocolate, coconut and pecans. Transfer to two greased 8x4-in. loaf pans. Bake at 350° for 70-75 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks.

BANANA COCONUT LOAF

Steps:

• Mix together flour, coconut, baking powder, baking soda, salt, chopped walnuts, and cherries.
• Break eggs in a mixing bowl, and beat until light and frothy. Add sugar and melted butter or margarine. Beat well. Stir in mashed banana and flavoring. Add flour mixture, and stir just to combine. Spoon into greased 9x5x3 inch loaf pan.
• Bake at 350 degrees F (175 degrees C) for 1 hour, or until a toothpick inserted in center comes out clean. Let stand for 10 minutes, and remove from pan. Cool.

AFRICAN BANANA COCONUT BAKE

Steps:

• Heat oven to 375°F.
• Cut bananas crosswise into halves.
• Cut each half lengthwise into halves and arrange in greased 9-inch pie plate.
• Dot with margarine or butter and drizzle with orange and lemon juices.
• Sprinkle with brown sugar and coconut.
• Bake until coconut is golden, 8 to 10 minutes.

CUBAN BLACK BEANS (FRIJOLES NEGROS)

Steps:

• Combine black beans in a large pot over medium heat. Add olive oil, garlic, sugar, bay leaf, sazon seasoning, garlic powder, onion powder, cumin, oregano, salt, and pepper; stir to combine. Stir in onion and bell pepper. Cover pot and simmer until flavors are well combined and onions and bell peppers are cooked thoroughly, 8 to 15 minutes.
• Remove lid and adjust seasoning.

WEST AFRICAN-INSPIRED BRISKET

Steps:

• Heat oven to 325 degrees. Combine the paprika, garlic, ginger, turmeric, cinnamon, chile powder and cayenne with the salt and pepper. Save 2 teaspoons for the vegetables, then sprinkle the rest all over the brisket and rub in well.
• Arrange the red onion rounds in a single layer in a roasting pan or large baking dish that can fit the brisket and drizzle with 1 tablespoon olive oil.
• Heat the remaining 3 tablespoons olive oil over medium-low in a very large Dutch oven or large, deep skillet that fits the brisket. Cook the beef until lightly seared (don't let the spices burn), about 5 to 6 minutes on both sides. Transfer to the roasting pan, placing the brisket on top of the red onion rounds.
• Add the diced onions and bell peppers to the oil in the Dutch oven and season with the saved 2 teaspoons of seasoning. Raise the heat to medium and cook, stirring occasionally, until the onions are translucent, about 10 minutes. Add the tomatoes, mix together, and cook for about 5 minutes, stirring often.
• Add the stock, brown sugar, horseradish, bay leaves and thyme. Spoon the vegetables over the brisket to cover it and pour everything else from the Dutch oven into the roasting pan.
• Cover the pan tightly with foil. If the foil touches the top of the brisket, cover the brisket with parchment paper first, then cover the pan with the foil. Bake until a fork slides into the brisket with only a little resistance, about 3½ hours.
• To serve right away, transfer the brisket to a cutting board and cut across the grain into thin slices. Transfer to a serving platter, sprinkle with salt and spoon the vegetables on top. You can serve the remaining sauce alongside or save for another use. To make ahead, cool the brisket, then cover tightly and refrigerate for up to 2 days. Once the brisket is chilled, cut off and discard excess fat if you'd like, and then slice the meat against the grain. Place the sliced brisket in a pan or pot, cover with the vegetables and sauce, and heat in a 350-degree oven until heated through, about 30 minutes.