Banana Peel Curry

Wash 4 ripe (but not overripe) banana peels thoroughly under cold running water. You want peels from yellow bananas — green peels are too bitter, and black ones are too mushy.

Trim off both ends of each peel and slice them lengthwise into thin strips, about half an inch wide. Then cut across into bite-sized pieces, roughly 1 to 2 inches long.

Bring a medium pot of salted water to a boil. Add the peel pieces and boil for 10 minutes to soften them and mellow the bitterness. Drain and set aside.

Heat 2 tablespoons of vegetable oil in a large skillet or saucepan over medium heat. Add 1 medium onion, diced, and cook for 5 to 6 minutes until softened and translucent.

Add 4 cloves of minced garlic and 1 teaspoon of freshly grated ginger. Stir and cook for 1 to 2 minutes until fragrant — your kitchen should smell amazing right about now.

Add the spices: 1½ tablespoons curry powder, 1 teaspoon cumin, ½ teaspoon turmeric, and ½ teaspoon salt. Stir to coat everything in the spices and cook for 1 minute to bloom the flavors.

Add the boiled banana peel pieces and stir to coat them in the spice mixture. Cook for 3 to 4 minutes, letting the peels absorb all those flavors.

Pour in one 400ml can of full-fat coconut milk. Stir everything together, bring to a gentle simmer, and cook uncovered for 12 to 15 minutes until the sauce thickens slightly and the peels are tender.

Taste and adjust seasoning — add more salt, curry powder, or a small squeeze of citrus if you want brightness. The peels should be tender, a little chewy, and fully coated in the sauce.

Serve over steamed rice and garnish with fresh cilantro if you have it. Tell your dinner guests what it's made from only after they've already said they love it.