FIJIAN BACON AND BANANA
8 strips of bacon
½ teaspoon pepper
½ teaspoon salt
1 teaspoon paprika
1 teaspoon parsley
8 bread slices
Toast the bread. Lightly coat the toast with paprika and parsley. Peel the bananas. Cut them in half lengthways. Sprinkle pepper and salt on them.
Spray the fry pan with no-stick spray. Fry the bacon until it reaches the desired level of crispiness. Put the bacon on a towel to drain the fat. Fry the bananas for about four minutes on medium-to-high heat.
Put a bacon (BACON!) strip and banana half on each piece of toast. Serve hot.
1) This dish is a favorite in Fiji where about one in five recipes has banana as an ingredient.
2) It’s more of an acquired taste back here in America. My children did not acquire it.
3) My wife and I honeymooned in Fiji. We had a fancy hut maybe fifty yards from the beach and a coral reef not ten yards from the shore.
4) Fiji suffered two coups after we left. We claim no responsibility.
5) Coconuts are expensive in America. They lay by the dozens along the road near our hut.
– Paul De Lancey, The Comic Chef, Ph.D.
My cookbook, Following Good Food Around the World, with its 180 wonderful recipes, my newest novel, Do Lutheran Hunks Eat Mushrooms, a hilarious apocalyptic thriller, and all my other books, are available on amazon.com.
Günter and I have been in Fiji twice and enjoyed the country immensely. We honeymooned in Bali though.
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