This week has been hot, and I mean HOT. It’s hot and humid to the point that cold water barely even takes the edge off. What’s a poor, melting girl to do?

Well, you make the food hotter!

No this isn’t a go big or go home scenario. I have always heard that the hotter the climate the hotter the food, but why is that? According to fooducate.com, there are three main reasons for this development, each more interesting than the last!

To start off with, hot weather acts as a natural appetite suppressant. That should come as no surprise, I’ve been feeling that drag and unease all week with the heat! Spicy food actually acts as an appetite stimulant.

Furthermore, and this was the reason that I was already familiar with, spicy food causes people to sweat, which is the body’s way to cool off. To be more precise, the hot spices actually trigger an increase in the metabolism and raise the body’s internal temperature a little bit. This induces sweating as a mechanism for cooling down.

Lastly, did you know that spices have antimicrobial and anti-parasitic properties? They can help protect people from meat and other protein that that would spoil quickly in a hotter climate. They can also mak the flavors of ingredients that may be about to go bad. From an adaptation standpoint, the people who prepared spicy dishes had a higher chance of survival, and then instructed their offspring to use spices as well, so it became tradition.

And you all know how I love traditions you can taste. And I also love trying something new.

There’s no better way to merge traditions and make something amazing than fusion foods.It's always fun to experiment with flavor and taste sensations from someplace else and this meal brings two of my favorite taste sensations together - Caribbean inspired and curry powder.

Now this meal was made a touch healthier as instead of using the traditional butter to brown the bananas, I opted for the olive oil (Don’t hate me!). This is also a vegetarian dish as I have been personally trying to lower my meat intake and watch my diet. It would be so easy, however, to slip in some grilled chicken or pork that would be absolutely mouthwatering in this dish.

A couple notes on this recipe: This is a quick and easy meal as long as you have the rice already cooked. Even leftover rice will work! Again, I opted for long grain brown rice, but a basmati or jasmine rice would be excellent choices as well. When choosing your bananas be sure that you don't go for really ripe bananas instead select those where the tip is still a bit green. These will be firmer and will hold up better to cooking.

Caribbean Vegetarian Curry

Ingredients:

3 medium bananas, peeled

1-1/2 tsp olive oil (divided)

1/2 medium yellow onion, thinly sliced

2 garlic cloves, diced

1 apple, cored and peeled

1 1/2 tsp curry powder

1-1/2 tsp California Lemon Peel

1 tsp ground ginger

1 tsp Ground Coriander

1/8 tsp cayenne pepper

1/8 tsp turmeric

1 can kidney beans (14 oz), drained and rinsed

1 can black eyed peas, drained

1/3 cup raisins

1 cup plain yogurt

3 cups cooked long grain brown rice

3 green onions, thinly sliced

1/4 cup dry roasted peanuts (no salt added), chopped

6 radishes, thinly sliced

1/2 cup Cilantro, chopped

Instructions:

1. Cut bananas in half lengthwise and then crosswise to make 12 pieces
2. In a large skillet over medium heat add 1 tbsp of olive oil and banana and sauté until lightly brown (turning at least once)
3. Remove bananas from skillet and set to the side
4. In this same skillet add another tablespoon of olive oil and then the onion, garlic and apple and cook until soft (not translucent just soft)
5. In a small mixing bowl combine the curry powder, lemon peel, ginger, coriander, turmeric and red pepper
6. Stir the spice blend into onion mixture
7. To the skillet with the onion mixture add the black eyed peas, kidney beans and raisins
8. Turn the heat down to simmer, cover and cook for 5 minutes
9. Remove from heat, stir in yogurt
10. Add 1/2 cup of cooked rice to a plate, place two banana slices around outer edge of rice
11. Spoon curry over the rice and then top with peanuts, radishes, green onion and cilantro