Drain the banana skins and add them to the pan. Fry for another minute then add 300ml/12fl oz of water. Bring to the boil, reduce to a gentle simmer and cook for 10–12 minutes.

My first taste was in 2017, in the balmy city of Castries, St. Lucia. Fresh off a lengthy booze cruise, I stumbled toward the resort buffet and noticed a small placard that read “banana ketchup.” ...

With the peel still on, place the banana directly onto the oven’s baking rack. Check on the banana after 5 minutes. If it hasn't ripened enough, wait 5 more minutes or until the peel is dark brown.

The humble banana fritter, known to Malayalis variously as ‘pazhampori’, ‘ethakkaappam’, ‘vazhakkappam’, etc., depending on where in Kerala you ask, finds itself caught in a tax tangle.