have a cooling effect and are the ideal side dish to spicy
dishes. A friend in South Africa taught me this recipe when we
went to her home for a Sunday barbecue. She prefers to heat the
sauce, then add the bananas.
¼ cup mayonnaise
tablespoons apricot jam
tablespoons peach chutney
teaspoon mild curry powder
medium size bananas
In a small bowl, blend the mayonnaise, jam, chutney and
powder. Chill until serving time.
2. Peel and slice
the bananas. Gently stir the bananas into
curried mayonnaise. Serve immediately.
Makes 4 servings