Tuesday, September 27, 2022

Making Sauce and Paste from Banana Peelings

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The Philippines is blessed with an abundance of bananas and it has been one of the top fruit exports to foreign countries for a long time. But more than just its varieties and versatility in terms of how to cook (nilaga, barbecue, grilled, additive to soup dishes), banana is the only fruit that never gives babies allergic reaction.  Part of this is because of its protective packaging – peel which can also be made into sauce and paste. Here’s how it is done.

For every kilo of banana peelings (cavendish or saba), add:

  • 12 tbsp sugar
  • 9 tbsp vinegar
  • 1/4 tsp sodium benzoate
  • salt and pepper to taste

Procedure:

  1. Wash and slice the banana peelings into small pieces. Remove fibers.
  2. Dip in boiling water for about 10 minutes.
  3. Add 2 cups water, mash well, strain in muslin cloth.
  4. Add the sugar, vinegar, salt and pepper.
  5. Cook in a casserole with cover for 10 minutes.
  6. Add vinegar syrup with flavoring and continue stirring until thick.
  7. Add 1/4 tsp sodium benzoate.
  8. Transfer in clean bottles, cover tightly.
  9. Boil for 15 minutes in water, cool.

Paste from Banana Peelings

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For every kilo of banana peelings, add:

  • 1 tsp salt
  • 2 cup water

Procedure:

  1. Dip the peelings in boiling water for 10 minutes.
  2. Add 2 cups water to the peelings, mash well and strain in a muslin cloth.
  3. Add salt.
  4. Cook until a thick paste is attained.
  5. Pour into clean bottles, remove the air.
  6. Boil for 15 minutes, cool.
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The Philippines is blessed with an abundance of bananas and it has been one of the top fruit exports to foreign countries for a long time. But more than just its varieties and versatility in terms of how to cook (nilaga, barbecue, grilled, additive to soup dishes), banana is the only fruit that never gives babies allergic reaction.  Part of this is because of its protective packaging – peel which can also be made into sauce and paste. Here’s how it is done.

For every kilo of banana peelings (cavendish or saba), add:

  • 12 tbsp sugar
  • 9 tbsp vinegar
  • 1/4 tsp sodium benzoate
  • salt and pepper to taste

Procedure:

  1. Wash and slice the banana peelings into small pieces. Remove fibers.
  2. Dip in boiling water for about 10 minutes.
  3. Add 2 cups water, mash well, strain in muslin cloth.
  4. Add the sugar, vinegar, salt and pepper.
  5. Cook in a casserole with cover for 10 minutes.
  6. Add vinegar syrup with flavoring and continue stirring until thick.
  7. Add 1/4 tsp sodium benzoate.
  8. Transfer in clean bottles, cover tightly.
  9. Boil for 15 minutes in water, cool.

Paste from Banana Peelings

- Advertisement -

For every kilo of banana peelings, add:

  • 1 tsp salt
  • 2 cup water

Procedure:

  1. Dip the peelings in boiling water for 10 minutes.
  2. Add 2 cups water to the peelings, mash well and strain in a muslin cloth.
  3. Add salt.
  4. Cook until a thick paste is attained.
  5. Pour into clean bottles, remove the air.
  6. Boil for 15 minutes, cool.
- Advertisement -
- Advertisement -

LEAVE A REPLY

Please enter your comment!
Please enter your name here

This site uses Akismet to reduce spam. Learn how your comment data is processed.

- Advertisement -
Pinoy Cooking is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.
Latest News

Ginisang Upo with Hipon/Pasayan

Upo is a kind of vegetable easily found everywhere in the market in the Philippines. Its English name is bottle...
- Advertisement -
More Recipes and Tips
- Advertisement -

The Philippines is blessed with an abundance of bananas and it has been one of the top fruit exports to foreign countries for a long time. But more than just its varieties and versatility in terms of how to cook (nilaga, barbecue, grilled, additive to soup dishes), banana is the only fruit that never gives babies allergic reaction.  Part of this is because of its protective packaging – peel which can also be made into sauce and paste. Here’s how it is done.

For every kilo of banana peelings (cavendish or saba), add:

  • 12 tbsp sugar
  • 9 tbsp vinegar
  • 1/4 tsp sodium benzoate
  • salt and pepper to taste

Procedure:

  1. Wash and slice the banana peelings into small pieces. Remove fibers.
  2. Dip in boiling water for about 10 minutes.
  3. Add 2 cups water, mash well, strain in muslin cloth.
  4. Add the sugar, vinegar, salt and pepper.
  5. Cook in a casserole with cover for 10 minutes.
  6. Add vinegar syrup with flavoring and continue stirring until thick.
  7. Add 1/4 tsp sodium benzoate.
  8. Transfer in clean bottles, cover tightly.
  9. Boil for 15 minutes in water, cool.

Paste from Banana Peelings

- Advertisement -

For every kilo of banana peelings, add:

  • 1 tsp salt
  • 2 cup water

Procedure:

  1. Dip the peelings in boiling water for 10 minutes.
  2. Add 2 cups water to the peelings, mash well and strain in a muslin cloth.
  3. Add salt.
  4. Cook until a thick paste is attained.
  5. Pour into clean bottles, remove the air.
  6. Boil for 15 minutes, cool.
- Advertisement -
- Advertisement -

LEAVE A REPLY

Please enter your comment!
Please enter your name here

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Latest News

Ginisang Upo with Hipon/Pasayan

Upo is a kind of vegetable easily found everywhere in the market in the Philippines. Its English name is bottle...
- Advertisement -

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