Green banana curry

Potato brandade

• 2 POTATOES, peeled, cubed and cooked 15 minutes
• 4 GREEN BANANAS, peeled and sliced
• 1 ONION, chopped
• 1 TSP TURMERIC
• 2 GREEN CHILLIES, chopped
• 1/2 TEASPOON CUMIN SEEDS
• 6 CARDAMOM PODS, split open and use seed
• 1/2 TSP CINNAMON POWDER
• 2 TBSP LEMON JUICE

• 5 POTATOES
• 2 CLOVES GARLIC, chopped
• 1 EGG
• 8 TBSP OLIVE OIL
• 50 GRAM CHEESE, grated
• 1 TBSP VINEGAR
• 6 DRIED TOMATOES, chopped

Bring some water to the boil with the turmeric. Cook the banana slices 3 minutes in this water. Fry the onions and the chillies 3 minutes, add the bananas and the potatoes and stir fry 3 minutes more. Stir in the cumin, cardamom, cinnamon and lemon juice.

This is a recipe from Bangladesh. On 14 December 1971, during the Liberation War, many Bengali pro-liberation intellectuals were executed by the Pakistani army; this is reason for the   Day of  Martyred Intellectuals. Click on culinary calendar for more links between cooking and worldwide history.

Bake the potatoes in the oven at 200 degrees Celsius for one hour. Cut the lengthwise in two and scoop the insides out, leaving a little in the peel. Puree the insides with the egg, the garlic, 4 tablespoons of olive oil, the cheese and pepper and salt to taste. Spoon this mixture back into the potatoes and bake them 10 minute more. Mix the vinegar with the remaining olive oil end the dried tomatoes and pour this over the potatoes.

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