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Makes
3 cups
Ingredients
- 3 bananas, unpeeled, sliced in half lengthwise
- 1 tbsp (15 ml) olive oil, plus more for grill
- 2 tbsp (30 ml) honey
- 1 tsp (5 ml) cinnamon
- ½ tsp (2.5 ml) nutmeg
- salt and fresh ground pepper
- 1 onion, minced
- 3 tbsp (45 ml) tomato puree
- 3/4 cup (180 ml) vegetable stock
- 2 tbsp (30 ml) apple cider vinegar
- 3 cloves Barbecue-Roasted Garlic
- 1 tbsp (15 ml) freshly grated ginger
- 1 tsp (5 ml) cumin
- ½ tsp (2.5 ml) cayenne
- ½ tsp(2.5 ml) salt
- 2 oz. (60 g) dark rum (optional)
Directions
- Preheat grill to medium heat, 350-375F (175-205C). 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, Barbecue-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.
Note: Cooking times and temperatures will vary depending on the size and type of your barbecue.