Category : International Cuisine
Author : Suzan
Hits : 2650
Date : 21/03/2004
1 bunch ripe saba bananas, peeled and sliced crosswise about 1/2-inch thick2 pieces canela (cinnamon) bark3/4 kilo brown sugar1 cup thin gata (coconut milk)1 cup thick gata (coconut cream)
Boil the bananas, canela, and sugar in the thin gata until the bananas are well cooked or tender. Add the thick gata. Serve hot.
Grapefruit keeps at room temperature for at least a week. For longer storage, refrigerate in a plastic bag or in the covered vegetable crisper.
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