5ripe bananasanywhere from totally yellow to spotted brown (about 2 pounds), peeled and broken into pieces
4oz1/2 cup guava paste combined with 1 cup orange juice or 1 12-ounce can guava nectar [you may substitute 8 oz (1 cup) of guava jelly combined with 1/2 cup of orange juice]
2tbspbrown sugar
2-1/2tbspraisins
1tbspcurry powder
1/2cupfresh orange juice
2tbspwhite vinegar
4tbsplime juiceabout 2 limes
Salt and freshly cracked black pepper to taste
Instructions
In a heavy-bottomed pan over medium heat sauté the onion in vegetable oil until transparent, about 5 to 7 minutes.
Add the banana pieces to the pan and cook over moderate heat for about 5 minutes, stirring constantly to avoid sticking.
Add the guava paste mixture, brown sugar, raisins, curry powder, orange juice, and 1 tbsp vinegar. Bring to a boil and simmer about 15 minutes. The mixture should have the consistency of apple-sauce when hot, but will firm up as it cools.
Remove from the heat and stir in the remaining tbsp of vinegar, the lime juice, and salt and pepper to taste. You may serve this hot or at room temperature. It will keep, covered and refrigerated, up to 6 weeks.