Budi Chips with Guale Salsa
In the Sollies the variety of bananas knows no bounds. There are bananas that you can eat right away and then there are cooking bananas. Cooking bananas taste like a fusion between potatoes and bananas and are commonly called plantains in English.
In Gela, the language spoken in Central Province and parts of Guadalcanal Province, plantains are called budi. We’ve been playing around with budi a lot these days as they can be boiled, mashed, fried, baked, whatever you would do with potatoes I guess. Nid’s favourite thing is to make them into chips. You could have these chips alongside some Malaita Chilli Crab, or with some salsa. Nid makes his salsa from local Guadalcanal ingredients, which Nid has dubbed “Guale salsa”.
Budi (plantain) chips
- Bunch of green budi (plantains)
- Oil (preferably coconut)
- Bowl of tomatoes
- 2 slices pineapple (or more if you want more sweet)
- A few sprigs of spring onion
- 2 chillis
- 1 clove garlic
- 2 limes
- Preheat oven to 220°C.
- Peel the budi with a knife and slice into centimetre-thick slices.
- In a bowl, combine budi slices, salt, and oil and mix well.
- Place a single layer of budi on baking tray and bake for 20 minutes or until golden brown.
- For salsa, finely chop first 5 ingredients, juice the limes, then mix it all up.
- Serve budi chips warm with salsa.