ELIZE’S BANANA AND ONION SALAD (WITHOUT MAYONNAISE)
20 ml butter
3 onions, sliced in rings
750 ml boiling water
30 ml cake flour
30 ml curry powder
5 ml mustard powder
125 ml water
125 ml white wine vinegar
3 ml salt
3 ml pepper
45 ml brown sugar or 50 ml golden syrup
2 hard-boiled eggs, sliced (optional)
Heat the butter in a pot and fry the onions until soft. Add the boiling water.
Mix the remaining ingredients except the bananas and eggs, and add to the onions.
Stir constantly until the mixture comes to the boil and thickens slightly. Leave to cool.
Slice the bananas and add to the sauce.
Add the hard-boiled eggs (if using).
Recipe and photo: Elize de Kock