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Jerk
Barbecue from Jamaica
By Helen Willinsky

by Helen Willinsky

This dish can be served as a side dish to accompany meats or as a dessert, by itself or with ice cream.

Yield: 4 servings

Ingredients:

• 4 ripe bananas
• ¼ cup Tamarind-Apricot Sauce
• ¼ cup packaged sweetened flaked coconut
• ¼ cup slivered almonds
• 1 tablespoon brown sugar
• 2 tablespoons melted butter (do not substitute margarine!)
• juice of 1 lime or lemon

Method:
Preheat the oven to 350ºF. Peel the bananas and split lengthwise. Arrange in a buttered, shallow casserole dish. Spoon the tamarind sauce over the bananas, then top with the coconut and almonds. Mix the brown sugar with the melted butter and pour over the bananas. Bake ripe bananas for 20 minutes; if the bananas are not very ripe, bake for 30 minutes.

Serve hot.

Tamarind-Apricot Sauce

• 1 (8-ounce) can sweetened tamarind nectar
• 4 ounces apricot jam
• 2 tablespoons honey
• 1 teaspoon Dijon-style mustard (optional)

Combine the tamarind nectar and apricot jam and bring to a boil. Continue to boil until the mixture thickens. Stir in the honey. Add the mustard if desired. Serve cold. - Yield: ±1½ cups