Melanesia, Micronesia and Polynesia · Volume 08, The Reducción, the Fiesta and the Fishing Stone
Buñelos aga'
CHamoru, Guam
An illustration of the dish, not a photograph of it cooked.
- Time
- Not statedNo source states a time and the atlas has too few comparable dishes to estimate one.
- Reviewed
- Not yet reviewed from inside the tradition
- Cooked
- Not yet cooked and reported
Ripe banana batter, deep fried until golden.
As tradition built it
Recipe credited to Magdalena S. Taitano, 1985 cookbook. No cooking time or oil temperature given in the source.
Ingredients
- 2 lb ripe bananas
- 4 tbsp sugar
- 1 cup flour
- 1 tsp baking powder
- 1 pint vegetable oil, for frying
Method
- Peel and mash the bananas.
- Mix in the flour and baking powder, then the sugar.
- Heat the oil and drop the batter in by the spoonful, turning frequently, until golden on both sides.
Notes
No cooking time or oil temperature is given in the source recipe.
What a modern chef changes
The frying temperature controlled precisely, since the traditional recipe gives none.
Method
- Fry at a fixed, thermometer-checked oil temperature, around 175°C, rather than judging readiness by eye, for a consistently golden, evenly cooked result batch to batch.
- Rest the mashed banana batter for 20 minutes before frying, allowing the flour to hydrate fully, a step this chapter adds because the traditional recipe specifies none, offered plainly as this chapter's own addition rather than a discovered technique.