Bananas in Coconut Milk


Subject: Bananas in Coconut Milk
From: Unicorn (unicorn@indenial.com)
Date: Sat Nov 11 2000 - 02:59:07 EST


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            F O O D F U N N Y
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Polyglot reader Sally Kelleher writes, "Following the lady who mistook
stroganoff for toothbrushes in Italian, I thought you might like to
hear of my idiomatic gaffe."

After a minor motorbike accident in which I ended up with a very
swollen ankle, I was told by the hospital physiotherapist that a bag
of frozen peas would help bring down the swelling. My husband (a non
English speaking Spaniard) asked me what it was he had to buy for me
to put on my ankle, and I told him some frozen "gaviotas." With a
puzzled look he went about his task only to return an hour later
saying he couldn't find any frozen gaviotas, but his dad had offered
to lend him his air rifle and his mum her big deep freeze. A mutual
bilingual friend was visiting and nearly fell off the bed laughing
because she realized that what I should have been asking for were
guisantes (peas) and not gaviotas (seagulls)! Needless to say they
were much easier to come by - and apply!

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            T O D A Y ' S R E C I P E
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Nothing beats fruit for dessert, and this is one of the ways they
serve it in Thailand. This soup-like dessert is sure to be a hit with
youngsters.

Bananas in Coconut Milk

3 - 4 slightly under ripe bananas
3 cups (750 ml) unsweetened coconut milk
1/4 cup (60 ml) sugar
1/2 tsp (2 ml) salt
Ground cinnamon for garnish (optional)

Peel the bananas and cut them on the bias into 1-inch (2 cm) pieces.
Combine the coconut milk, sugar, and salt in a saucepan over moderate
heat and stir until the sugar is dissolved and the mixture is heated
almost to the boiling point. Add the bananas pieces and cook for 3
minutes. Do not stir. Serve warm or chilled, garnished with ground
cinnamon if desired. Serves 4 to 6.



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