Ingredients
Banana
- 12green bananas
- or 8 green plantains
- water, for peeling
To season
- 400 mlthick coconut milk
- 1onion, finely grated
- 2 teaspoonssalt
- black pepper
- 1 teaspoongrated ginger, optional
To wrap
- banana leaves
- string or strips of leaf rib
- boiling water, to soften the leaves
To serve
- fried or stewed fish
- coconut fish stew
- hot pepper sauce
Directions
- Cut the ends off with a knife. Score the skin lengthways in three places. Cut through the skin but not the flesh. Rub your hands with oil first if you can. It also makes them sticky for hours. Grate the peeled bananas finely. Use the fine side of a box grater.
- Work quickly, since grated banana browns fast. Have the coconut milk ready to add. Put the grated banana in a bowl. Add the coconut milk immediately. That stops the browning and adds richness.
- Add the grated onion and the salt. Add the black pepper and any ginger. Mix it thoroughly with your hands. It should be thick and hold together.
- Add more coconut milk if it is very stiff. It should drop heavily from a spoon. Taste it for salt before wrapping. Preparing the leaves takes a few minutes. Pour boiling water over the leaves. Cut out the thick central rib.
- Cut them into large rectangles. Wrapping them takes a little practice. Lay a leaf rectangle flat on the board. Spoon the mixture into the middle. Shape it into a thick log or block. Fold the long sides over the filling. Fold the ends up and tuck them under.
- Tie it with string or a strip of leaf rib. Wrap it in a second leaf for strength. The parcel must be watertight. Bring a large pot of salted water to a boil. Pack them in with the seam down. Weigh them down with a plate if they float.
- Boil them for about forty-five minutes. Top up the water if it boils away. Judging when they are done takes a test. Let them stand for about ten minutes. They firm up a little as they cool. Serve fried or stewed fish alongside. Put hot pepper sauce on the table. It keeps three days refrigerated.
Technique
- The Garifuna descend from Carib, Arawak and West African people, were deported from Saint Vincent in seventeen ninety-seven and settled along the Central American coast.
- Their language, dance and music are recognised by UNESCO, and green banana and cassava bread are central to their food.
- Grated green banana binds itself when cooked, so no flour or other binder is needed at all.
Substitutions
- Green plantain works in place of green bananas and is often easier to find.
- Foil can be used as a wrapper, though it contributes no flavour at all.
Variations
- Some cooks add grated coconut to the mixture.
- A version with a little sugar is made as a sweet.
- Hudut, mashed plantain with coconut fish stew, is the other great Garifuna dish.
History
A Garifuna dish of the southern coast, made with the green bananas that anchor Garifuna cooking.
Frequently asked questions
What is Darasa?
Darasa is a snack from Belize: grated green banana wrapped in banana leaf and boiled, eaten with fish. A Garifuna dish of the southern coast, made with the green bananas that anchor Garifuna cooking.
How long does Darasa take to make?
Darasa takes 45 minutes of preparation and 45 minutes of cooking. The recipe makes about 12 parcels. It is rated medium to make.
What can I substitute in Darasa?
Yes, within limits. Green plantain works in place of green bananas and is often easier to find. Foil can be used as a wrapper, though it contributes no flavour at all.
What is the most important thing to get right in Darasa?
Tie it with string or a strip of leaf rib. Wrap it in a second leaf for strength. The parcel must be watertight. Bring a large pot of salted water to a boil. Pack them in with the seam down. Weigh them down with a plate if they float.
