Traditionally mayos and aiolis rely heavily on loads of fat and animal protein.
A double punishment right from the start, only made worse by the fact that these dips serve to lubricate typically deep-fried “foods” like fries and wedges, a guaranteed stroke served on a golden platter.
Well…Good News! The experience of hot delicious, potato wedges dipped much generously in a delicious creamy aioli can be enjoyed not just in its vegan version, but also with hardly any fat at all – whether from oil, or from nuts!
So what’s the secret? Blend cooked starches! and I’ve been on a quest for good candidates in unexpected places!
Green bananas (as in unripe regular banana) are amazing bases for so many things. I used them for Ghanaian dishes as a plantain substitute for Kelewele and in Red-Red.
They’re quite bland, mildly sweet. Be reassured right away, they do not taste like banana at all. That’s precisely why they’re amazing. Both taste and texture are amazingly versatile.
This time around, I blended them, with a bit of roasted garlic flakes, some apple cider vinegar and a small amount of (optional) cashew nuts. Amazing low-fat aioli!
Make a good round of delicious, oil-free, nicely seasoned, potato wedges and enjoy!
- 1 green banana (not yellow!), cooked "Samoan-style" that is boiled whole (in its skin) for 30 minutes, drained, cooled, and peeled. Batch boil in a big pot to use for other things.
- 1~2 tbsp dehydrated garlic flakes (not the fried ones), dry-roasted in a pan on low until golden/brown.
- 1 tbsp apple cider vinegar or lime/lemon juice ( or better with its flesh, not peel, lime peel is super bitter!)
- Just enough water to blend.
- Optional: 1 tbsp cashew nuts (7g), soaked. Must be skipped if you're recovering from any cardiovascular disease.