Welcome to my blog! This is a place where I would like to share things that I love (anything that involves food!) and things that I’m learning. Please do bare with me and the on going changes with my blog, as I am still trying to navigate myself in the world of blogging. But I figured its better to start posting instead of having a naked blog. =)
My first recipe is a simple coconut and banana spread. I was recently helping out at a children’s camp in Makutano, Kenya, and got inspired to make something cheap and healthy for the kids’ snacks. In Kenya, white bread and margarine is a typical breakfast/snack item. It makes me want to scream when I see slogans like “Growing children need to spread margarine” !! As much as we all know that hydrogenated fat has zero nutritional value, increase the risk of coronary heart disease; it also lowers our good cholesterol (HDL cholesterol) and increases our bad cholesterol (LDL cholesterol) at the same time.
I could really go on and on, but for now I’ll try to keep things short and sweet. Let’s get back to the recipe. I’m choosing coconut and banana as its something available at the local market, and relatively cheap. I recently visited the coastal area of Kenya in Mombasa and got a great deal for some raw cashews ($5 for 1 kg!!), so i decided to throw some in for its creamy texture. You can adjust the amount of sweetener according to your taste, but in general I don’t like things that are too sweet. You can also add vanilla for flavor, but I didn’t add any in mine.
This is a fairly large recipe as I need to feed almost 100 kids, so you can definitely do half or a quarter batch. Aside from using it as a spread on your toast, it’ll also be great on your pancakes, or waffles, or serve as it is as a healthy pudding.
Did I mention this tasty spread is only half the cost of the same amount of margarine?
Coconut, Banana and Cashew Spread
Yield: 4 cups
- 1 fresh coconut
- 4 ripe bananas, peeled
- 2 cups of water, or more if needed
- 3/4 cups of raw cashews
- 2 tablespoons of honey, or more if needed
- 1 teaspoon of vanilla (optional)
1. Crack the fresh coconut and take the flesh off from the shell. (I just smashed it with another rock). Cut into smaller pieces and put them in a high speed blender.
2. Add 2 cups of water into the blender. It should cover most of the coconut. Puree until the coconut is smooth. Add the rest of the ingredients and blend again. Adjust the seasoning.