From the page: Banana peels are pure gold
Idea 4
Fake sun-dried "meat" from the peel
In Brazil's Northeast, sun-dried meat was born from the need to preserve meat with salt and sun before refrigerators — and the green banana peel version follows the same logic. Salt draws water from the food and the sun dehydrates it, leaving the peel with a firm texture and a bold flavor, great for shredding and sautéing like shredded meat.
What you need
- Green or barely ripe banana peels
- Coarse salt
- Direct sun (or a low oven, if the weather turns)
- A sieve or board for draining
- Clean cloth or fine mesh to cover
How to make it
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1
Wash the peels well and trim the ends — the green banana peel is ideal because it's firmer and can handle the process without turning to mush.
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2
Soak the peels in water with coarse salt for a few hours — the salt extracts some of the water and starts preserving, the same principle as the original sun-dried meat.
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3
Drain well and spread the peels on a sieve or board without overlapping — air circulating on all sides is what dehydrates them evenly.
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4
Cover with cloth or mesh to protect from insects and leave in the sun all day, bringing them in during the afternoon and repeating for 2 or 3 days, until they're firm and slightly wrinkled.
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5
Store in a closed jar in the fridge or use right away: cut into thin strips and sauté with onion, garlic, and a drizzle of olive oil.
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6
Taste before adding salt to the sauté — the peel has already absorbed salt in the soak, so you probably won't need much at all.
Finishing touches
Shredded, this "meat" makes a great filling for tapioca, sandwiches, and fluffy rice. If the sun doesn't help, an oven at 60 °C (140 °F) with the door slightly open does the same job in a few hours.
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