The famous Moira bananas (Moidechim kellim) are long, tusk shaped and may be eaten best by being boiled, baked or fried or in the form of a sweet preserve known as "figada".

Sadly, the well-known Moira banana which increased the agricultural fame of Moira along with the famous Moira chillies no longer comes from Moira but from Mencuren and other places as still seen even today at the ever popular Friday Market in Mapusa.

Given below are a few suggested recipes which may be used only exclusively with the Moira bananas:

Moira Banana Halwa

Ingredients:
3 Ripe Moira bananas
6 tblspns sugar
2 tblspns pure ghee
10 cardamoms

Method:
Cut the bananas into thin round slices. Keep aside. Place the pan on the fire with ghee. After ghee melts, add the cut banana pieces to it. Stir on low fire for three minutes. Add sugar and two tblspns of water. Cook on slow fire for five minutes till the banana pieces get puffed and soft. Add powdered cardamoms and stir. Moira banana halwa is ready.

Moira Banana Fritters

Ingredients:
3 over-ripe Moira bananas
½ tspn baking soda
3 tblspn sugar
2 tblspn maida
1 egg
10 cardamoms (powdered)
Salt to taste

Method:
Peel and smash the over-ripe bananas. Add maida flour, baking soda, egg, sugar, salt and mix to form a thick paste. Keep pan on fire. Add ghee. Shallow fry the batter to make fritters. Serve hot.