In preparation for our recent holiday to Kenya and Zanzibar, I started cooking with lemongrass in the weeks before in an attempt to turn our bodies into mosquito repelling machines (the natural mosquito repellent citronella is an extract of lemongrass). I’m not really sure if it’s something that can work but it seemed to be worth a try – especially since it made our food so damn tasty!
Anyhow, there might be something in it, since putting lemongrass/citronella in lots of the food (as well as toiletries etc.) was something they did out in Africa too – so we were in the zone I guess! They were a lot more creative and successful with their lemongrass use though – so of course it wasn’t long before I was getting tasty food ideas from what we were being served up! One of my favourites was the way they used lemongrass in drinks – at one hotel we were welcomed with a juice made from avocado, lemongrass and orange – refreshing and completely addictive! We’d eaten a lot of lemongrass in curries and stir-fries but it hadn’t occurred to me to use it for something sweet!
Back home, I decided to make my own version – adding frozen bananas to thicken it and make it extra creamy! It’s a hit! We may not need so much cooling off during the British autumn/winter but the creamy combination of banana and avocados with the citrussy sherbet zing of orange and lemongrass is a year-round treat!
- 2 ripe bananas, chopped and frozen
- 1 cup/250ml milk of choice
- 1 large orange, peeled
- 1 avocado, peeled and destoned
- 1 stick of lemongrass, finely chopped
- Put all the ingredients – except the banana – in a blender and blend until smooth.
- Gradually add the frozen banana, keeping blending until completely incorporated.
- Divide between two bowls and add toppings – I like homemade granola for a biscuity crunch!