Serves 2
The notion that a green banana is a good banana is a grave mistake. Brown spots on the skin are not a sign of spoiling, but a sign that the bananas are ready to be consumed. Green bananas, on the other hand, are rather hard to digest because they are unripe.

This dish is meant as a dessert, but it also makes a good snack in-between meals. Do not make this dish with bananas that are not fully ripe.

Photo © Rene S. Riis Foodstyling: Kille Enna

• 4 tbs brown rice vinegar
• 4 tsp finely grated ginger
• 1 tsp nigella seeds, also called black onion seeds, roasted and ground finely
• 12 green cardamom pods, roasted and the seeds ground finely
• 2 ripe bananas, still in the skins

Cooking Instructions
1) Combine brown rice vinegar, grated ginger, nigella seeds, and green cardamom together in a bowl and stir.
2) Bake the bananas in the skins for 15 minutes in a 400° F (200° C) hot oven.
3) Arrange each banana on a plate and slice both bananas open lengthwise while still in their skins. Pour the rice vinegar/ginger mixture over the openings in the skins and serve the bananas immediately while still hot.