Banana salad from Seductions of Rice by Jeffrey Alford and Naomi Duguid

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • sgump on May 07, 2025

    I thought of this delicious “salad” tonight, although it’s probably been over a decade since I’ve made it. I don’t know why it’s been so long—the recipe is simplicity itself, and the reward is great. I remember liking it with slightly underripe bananas (perhaps channeling something of a plantain vibe), though the sweetness of a riper banana, with the earthy cumin and hot cayenne, is quite lovely.

  • Breadcrumbs on June 15, 2011

    p. 252 As soon as the cumin seeds started to sizzle in the hot pan their warm, mellow aroma told me that they’d pair perfectly with banana. My mouth started watering. I couldn’t wait to sample this simple yet exotic dish that this book’s authors describe being served to them on a small piece of banana leaf. I’m delighted to report that this lovely salad exceeded our expectations and the final dish is far, far greater than the sum of its part. At once sweet, hot, creamy and tangy with the wonderful nutty, peppery crunch of the cumin seeds; this little salad was just fantastic. Delicious on its own, it also made an excellent condiment for our Indian-spiced grilled chicken and was delicious smeared on our toasted whole-wheat naan breads.

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