After our trip in November to St. Lucia, we came back with a renewed appreciation for different bananas. As it turns out, St. Lucia grows a different banana than we Americans are used to. It's small, and sweet, and they sell it primarily to the U.K. But since they grow bananas there, lots of their food incorporates bananas in ways I'd never before tasted.
In various different dishes, both plantains and green bananas provided the starch part of the meal. Sometimes the banana was cooked with cabbage, other times with fish. A month later, we had an urge to bring some of this back into our meals, so we created today's dish in the spirit of St. Lucia.
