I saw an old Trader Vic recipe that called for bananas and yams, but it needed something so I added a little habanero and made it savory. I don't generally use habs, but the sweet bananas and yams needed something to beat them down. My recipe calls for finishing in the BBQ pit, well, because that's just who I am, but it's fine in the oven. Yams, Bananas and Habs This idea comes from an old island recipe. I added the habanero, because the taste was just a little flat without it. There’s no such thing as a flat dish with habanero. Be very careful when handling habaneros. I wear rubber gloves. 4 medium yams, peeled and quartered 2 tablespoons olive oil 1 medium onion, chopped 2 cloves garlic, crushed 1 habanero chile, seeded, deveined and minced (you may want to use only 1/2 of the habanero because they are very hot) 4 large bananas, peeled and sliced 4 tablespoons butter, cut in to small pieces 1 tablespoon salt 1 teaspoon coarsely ground black pepper Prepare the cooker indirect at 325, using apple wood for flavor. In a kettle of boiling salted water, cook the yams until tender, about 15 minutes. Drain and reserve. In a big skillet over medium heat, add the oil. When it’s hot, add the onion and sauté for about 5 minutes, or until soft. Add the garlic and the habanero, cook for 2 minutes. Add the bananas, cook for 3 minutes. Add the yams, butter, salt and pepper. Toss everything well to coat. Cook for another 5 minutes, mashing the yams and bananas and mixing everything together. Transfer to a foil pan. Place in the cooker for one hour. Remove and serve. Yield: 6 to 8 servings