Banato sauce

    20 min

    Two unlikely fruits blended together make up the basis of this incredibly versatile sauce. It can be used as a cook-in sauce, a marinade, a pouring sauce, an ingredient or as a dip. Although this is a very simple basic sauce, minor additions of certain spices or herbs can produce many delicious variants.

    1 person made this

    Serves: 4 

    • 2.5 cm fresh root ginger, peeled
    • 3 cloves of garlic
    • 1 large sprig fresh tarragon
    • 1 (400g) tin chopped tomatoes in juice
    • 2 medium bananas, chopped
    • grape or apple juice, apple cider vinegar or ale to taste

    Prep:5min  ›  Cook:15min  ›  Ready in:20min 

    1. Chop the ginger, garlic and tarragon and blend with a mortar and pestle until well combined.
    2. Heat the tomatoes gently in a heavy saucepan until just starting to bubble then remove from heat and add chopped banana.
    3. Add the garlic, ginger and tarragon mix to the saucepan and stir while bringing gently to the simmer.
    4. Continue simmering for 10 minutes while mashing the sauce gently to dissipate the banana and adding preferred juice, ale or vinegar for the preferred consistency.


    Seasoning and consistency can be adjusted without limitations using peanut butter, tahini, tomato purée, chilli, honey or black pepper.

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