METHOD

1. Peel skin off 3 Green bananas, slice them and wash the sap from them thoroughly.
2. Peel skin off kumara and slice thinly into a round shape.
3. Dice the onion into small cubes.
4. Grate coconut to make coconut cream.
5. Lay piece of foil flat to a dinner plate size.
6. On foil, place 4 slices of banana and the 2 slices of sweet potato and on top of that another 4 slices of banana. Pour coconut cream over the layers, ensure to cover top layer of bananas. Sprinkle a tbsp of the diced onion mixture. Wrap the foil parcel by bringing the edges up to the top and squeeze to ensure it is watertight.
7. Put water into pot and put in the foil parcels, ensure the water only covers the bottom ¼ of the foil. Make sure no water can get into the foil parcel.
8. Steam for 10-15 minutes, ensure the banana and sweet potato are cooked before removing from the pot.
9. CURRY SAUCE: Heat a pan and add the oil, fry the onions, add garlic and sauté. Add chopped eggplant and green pepper. Season with Curry Powder, Coriander and Cumin Powder and salt and pepper.
10. Once the veges are nearly cooked pour the coconut cream, ½ cup of water and add more of either to your liking.
11. Once both dishes are ready, place the scalloped green bananas and Kumara on a platter and pour vege curry over top then sprinkle fresh chopped coriander for extra zing.