Griti Banasoep (Surinamese Grated Green Banana Soup)
Griti Banasoep | Grietbana (bananensoep) | Surinaams Eten. A traditional Surinamese Creole soup of grated green (unripe) bananas simmered with salted meat. NOTE: filed under the book's Indian section, but this is a Surinamese dish (country SR). The source page contained only a title and a video with no written recipe, so the method below is a reconstructed classic method.
Ingredients
| 4 | green (unripe) bananas or green plantains |
| 300 g | salted meat (salt pork or salt beef) |
| 1 | onion |
| 2 | garlic cloves |
| 1 | tomato |
| 1 handful | celery leaf (selderij) |
| 1 | hot pepper (Madame Jeanette) |
| — | salt |
| — | black pepper |
| 1.5 l | water |
Instructions
(reconstructed classic method)
- Rinse the salted meat, place it in a large pot with the water and bring to a boil. Simmer for about 45 minutes until the meat begins to soften, skimming off any foam.
- Add the chopped onion, crushed garlic, chopped tomato and celery leaf to the pot and continue to simmer.
- Peel the green bananas and grate them coarsely. Stir the grated banana into the simmering broth so it thickens the soup.
- Drop in the whole hot pepper (do not break it, for aroma without excess heat). Simmer for another 20–30 minutes, stirring, until the soup is thick and the meat is tender.
- Season to taste with salt and black pepper. Remove the hot pepper before serving. Serve hot.