Char-Roasted Bananas with Coconut Drizzle

Firm bananas char in their skins until soft and smoky, then meet a coconut drizzle bright with tamarind, ginger, and lime. It echoes Amina grating coconut in Coconut Milk on Reef Coals, as Kilwa’s monsoon harbor woke to dhows and reef coals.

Serves 4

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Ingredients

• 6 firm ripe bananas
• 1 cup coconut milk
• 1 tsp tamarind paste
• 1 tsp grated fresh ginger
• 3 tbsp honey
• 1 lime
• 1 small pinch powdered short hot chile
• 1 tbsp coconut oil

Instructions

1. 1Preheat broiler to high or prepare an open flame grill.
2. 2Leave bananas in their skins, brush skins lightly with coconut oil, and char under broiler or over flame 6-8 minutes, turning occasionally until skins are blackened and bananas are soft.
3. 3While bananas roast, simmer coconut milk, tamarind paste, grated ginger, honey, lime zest and juice, and powdered chile in a small saucepan 8 minutes until reduced to a thick drizzle.
4. 4Peel the hot charred bananas, slice lengthwise, and arrange on plates.
5. 5Spoon the warm coconut-tamarind drizzle generously over the bananas and serve immediately.