Golden fruit & veg

Banana and parsley raita with vegetable crisps

Inspired by the flavour pairing principle, where ingredients are combined based on their common volatile molecules, we combined banana and parsley in a sweet, sour and savoury dip. The dip is served with an assortment of vegetable crisps chosen for their tastes, shapes and colours. Epitomising the kind of food eaten in the Continue scenario, this dish alludes to inhabitants' incessant yearning for novelty and intensification of taste. The dip is sprinkled with edible gold powder, adding to its subdued extravagance.


For the dip:

  • 2 Cavendish bananas (i.e. the most common variety; not too ripe nor sweet)
  • 1 red banana (image)
  • 2 apple (Latundan) bananas (image)
  • 400 ml Greek yoghurt
  • 1 bunch flat-leaf parsley
  • 1 tsp black mustard seeds
  • 1 chunk of ginger root (to taste)
  • salt (to taste)
  • Orac botanico mix (to taste)

For crisps:

  • an assortment of vegetable crisps (beetroot, carrot, parsnip, radish, blue potato, etc.)
  • 1/2 cup herbs (parsley, sage, basil, mint, verbena…)
  • 1/2 cup frying oil (grapeseed, sunflower seed or coconut)


  • banana leaf cups (image)
  • edible gold powder
  • parsley stalks


Banana and parsley raita: Put all ingredients into a strong blender and blend until smooth. Transfer to glass jars and reserve in the fridge for at least two hours.

Vegetable crisps: Due to time constraints we opted for buying vegetable crisps from an organic store. However, they can be made at home using a mandoline and a dehydrator.

Crunchy herbs: Select big healthy leaves from a few of your favourite herbs, clean and dry them. Place the oil into a small fry pan or deep-fryer and heat to ~150 C. Use a slotted spoon to lower the leaves into the oil and fry them for 5–10 seconds (check that their colour is even). Drain on a plate covered with a paper towel. Pack in an airtight container and keep in a dry place until serving.


Pour the dip into a few banana leaf cups, sprinkle with gold powder and decorate with parsley stalks. Divide vegetable crisps among the remaining cups (one type per cup) and serve ASAP, to avoid the crisps getting soggy.


Bananas, crisps and Orac mix sourced from Tanclub organic shop, parsley, ginger, mustard seeds from a Pakistani shop in Molenbeek, Brussels. Yoghurt and oil from Delhaize. Banana leaf cups from Kam Yuen. Herbs from Rasa Alksnyte's garden. Gold powder from Mmmmh.


This recipe is part of 🍴Food Futures