Nigerian Mango Banana Sundae Recipes

MANGO AND BANANA SUNDAE

Steps:

• Place mango and banana pieces in a large bowl. Add lemon and orange juice. Toss lightly.
• Scoop ice cream into a sundae dish and cover with the mixed fruit. Sprinkle with cinnamon and brown sugar, if desired, or nuts.

NIGERIAN MANGO & BANANA SUNDAE

Steps:

• Peel the mango if using a fresh one & finely chop. Peel the bananas & slice finely in rounds.
• Put the fruit into a large bowl. Add lemon and orange juice. Toss lightly.
• Place one scoop of ice cream in a sundae dish. Cover with 1/4 of the mixed fruit & repeat with the remaining ice cream & fruit.

GRILLED APPLE SUNDAE

Steps:

• Peel, core and slice apples.
• Mound a layer of apples on a piece of foil.
• Cover apples with dabs of butter,cinnamon,sprinkle with brown sugar & top with the corn syrup & nuts.
• Make a tent over the apple mixture with foil, making sure side are sealed.
• Grill on medium for about 20 minutes.
• Slice pound cake in thick slices & grill for 30 seconds to 1 minute per side.
• Place pound cake slices in bowls & top with ice-cream & the hot apple mixture.
• Enjoy!

BANANA ICE SUNDAES WITH FUDGE SAUCE

Steps:

• Slice two bananas into a blender or food processor and blitz with the Yofu and sugar for 30 seconds or until smooth.
• Churn in an ice cream maker until it begins to thicken - 10-15 minutes. Or freeze in a shallow container, whisking every 1-2 hours to break up ice crystals.
• To make the sauce, melt the spread, add the sugar and syrup and cook gently until the sugar dissolves. Stir in the Soya Dream and boil for 2-3 minutes to make a sticky sauce. Remove from the heat and allow to cool.
• To serve, layer the banana ice in four glasses with slices of the remaining bananas and sauce, then top with drizzles of sauce and a few pecans.

BANANA SUNDAE DESSERT

Steps:

• In a bowl, mix wafer crumbs, melted butter and sugar; press onto bottom of a 13x9-in. dish. Freeze 15 minutes., Spread chocolate chip ice cream over crust. Layer with bananas and 1-1/2 jars fudge topping (about 1-1/2 cups). Freeze, covered, at least 30 minutes., Spread strawberry or cherry ice cream over top. Freeze, covered, 6 hours or overnight., Remove from freezer 10 minutes before cutting. Warm remaining fudge topping; drizzle over top. Serve with toppings as desired.

COTTAGE CHEESE BANANA SUNDAE

Steps:

• cut the banana in slices.
• drip on the honey.
• add crunchy granola and cottage cheese.
• enjoy :o).

SOUTHERN LOBSTER BALLS W/ MANGO BANANA KETCHUP SAUCE

Steps:

• For the sauce:.
• Place the mangoes, bananas, sweet onions, tomato paste, garlic, salt, brown sugar, molasses, balsamic vinegar, and Worcestershire sauce in a food processor and pulse until pureed.
• Transfer puree to a saucepan.
• Add ground chipotle pepper, ginger, cinnamon, allspice, nutmeg, cloves, and water. Stir to combine.
• Bring to a low boil. Reduce heat and simmer, stirring often, for 15 minutes.
• Let cool to room temperature to serve.
• Cover and refrigerate leftovers and use within two weeks.
• For the lobster balls:.
• Whisk together bread crumbs, flour, baking powder, garlic powder, dill weed, lemon pepper, salt, and Parmesan cheese.
• Stir in lobster, bell pepper, onion, and eggs until well-combined. Let rest for 15 minutes.
• Heat 1/2-inch of oil in a heavy skillet to 375°F or preheat a deep-fryer. Roll lobster mixture into balls about 1-1/2 inches in diameter. Deep-fry until golden brown.

NIGERIAN SUYA

Steps:

• Make the ground peanut powder: Remove shells and skins from roasted peanuts, if necessary. Grind the peanuts into a fine powder (briefly pound them in a mortar and pestle; crush them with a rolling pin; or use a food processor). Be careful not to grind them into a paste.
• If the peanut powder is oily, wrap it in absorbent paper (paper towel) and squeeze for a minute or two.
• Stir the spices into the powder, mixing well. For really spicy hot suya, use more cayenne pepper -- for a milder dish, substitute paprika for some (all) of the cayenne pepper. Divide the peanut-spice mix into two parts, putting half in one bowl and half in another. Set one bowl aside.
• Dip and roll the meat in the other bowl of the peanut-spice mix, making sure the meat is completely coated. Allow meat to marinate for thirty minutes or more. (Get the outdoor grill going or pre-heat the oven while you are waiting).
• Place the meat on skewers (alternating with the onion, tomato, and sweet pepper, if desired).
• Broil in a hot oven, or grill over hot coals, until meat is done. Use a meat thermometer to check for doneness. Serve immediately with the reserved peanut-spice mix, for sprinkling or dipping as desired. (Do not use the mix that came into contact with the raw meat.).