Creole-Style Fondue

Ingredients

• 2 red bell peppers
• 3 cooking bananas
• 0.5 untreated lime (juice)
• 1 tbsp butter
• 0.5 tsp ground allspice
• 0.25 tsp cayenne pepper
• 1 tsp Sweet paprika powder
• 1 stalk leek
• Salt
• 0.5 fresh pineapple
• 200 g raw peeled shrimp
• 1.5 l oil
• lime zest (for serving)

Instructions

1. 1.

   Wash the peppers, halve them, remove seeds and white membranes, and cut into bite-sized pieces. Peel the cooking bananas and drizzle with lime juice. Heat butter in a pan and fry the bananas for about 10 minutes until golden brown.

2. 2.

   Mix the spices and sprinkle over the bananas. Remove and let cool. Wash the leek, trim it, split lengthwise, and separate the white part into individual leaves. Blanch in boiling salted water for 1 minute, then shock in cold water and drain.

3. 3.

   Wrap each banana with 2-3 leek strips and secure with small wooden skewers spaced 2–3 cm apart; cut into slices. Peel the pineapple thoroughly, quarter lengthwise, remove the core, and cut crosswise into pieces.

4. 4.

   Season the shrimp with salt and cayenne pepper. Heat oil in a fondue pot and place it on a rechaud. Skewer the banana parcels, pineapple, and shrimp onto fondue forks and fry in hot oil until crisp. Serve with lime wedges.