Banana peels are American cartoon shorthand for garbage, the quintessential kitchen discard. But at a time when reducing food waste is a headline-making topic, maybe there’s a way to rethink these peels. Globally, many people cook with banana peels, which are packed with potassium, dietary fiber, polyunsaturated fats, and essential amino acids.
So my ears perked up when food celebrity and cookbook author Nigella Lawson boasted that she cooks banana peels in her coconut curries. Color me intrigued. I watched as she soaked the banana peels, sliced them into thin ribbons, and added them to the simmering vegetable curry.