Ease of preparation rating: Medium
Yield: 3 cups
INGREDIENTS:
3 bananas, unpeeled, sliced in half lengthwise
1 tablespoon (15 ml) olive oil + more for grill
2 tablespoons (30 ml) honey
1 teaspoon (5 ml) cinnamon
½ teaspoon (2.5 ml) nutmeg
Salt and fresh ground pepper
1 onion, minced
3 tablespoons (45 ml) tomato puree
3/4 cup (180 ml) vegetable stock
2 tablespoons (30 ml) apple cider vinegar
3 cloves Barbeque-Roasted Garlic (see recipe)
1 tablespoon (15 ml) freshly grated ginger
1 teaspoon (5 ml) cumin
½ teaspoon (2.5 ml) cayenne
½ teaspoon (2.5 ml) salt
2 ounces (60 g) dark rum (optional)
METHOD:
Preheat grill to medium heat, 350-375 F (175-205 C). Brush grill with oil.
Mix together honey, cinnamon, nutmeg, salt, and black ground pepper in a small bowl.
Brush banana with oil and place on grill cut side down. Grill for 3 minutes.
Turn and brush cut side with the honey mixture. Grill with skin side down a further 5 minutes.
Take off the grill and let cool.
To a saucepan, add oil and sauté onions.
Add tomato puree, vegetable stock and stir to incorporate.
Add apple cider vinegar, Barbeque-Roasted Garlic, ginger, cumin, cayenne, salt, and stir.
OPTIONAL: Stir in rum.
Simmer 45 minutes.
Remove and let cool.
Serve on a Spicy Barbequed Sausages (see recipe).
Note: Cooking times and temperatures will vary depending on the size and type of your barbeque.
