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1
Make the Ketchup In a medium saucepan, combine the bananas with the vegetable stock, onion, water, pickled jalapeno, garlic and ginger and bring to a boil.
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2
Simmer over moderate heat, stirring, until the bananas and onion are very tender, 15 minutes.
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3
Transfer to a blender and let cool slightly.
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4
Add the ketchup, basil and the jalapeno pickling liquid and puree until smooth.
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5
Scrape the banana ketchup into a bowl and season with salt and pepper.
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6
Cover and refrigerate until chilled, about 30 minutes.
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7
Meanwhile, Make the Fries Bring a large saucepan of salted water to a boil.
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8
Peel the yucca and cut into 3-inch lengths.
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9
Cut the lengths into 1/2-inch-thick wedges.
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10
Cook the yucca in the boiling water until tender, 10 to 15 minutes.
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11
Drain well and spread on a baking sheet to cool and dry; discard any stringy pieces of yucca.
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12
Meanwhile, Make the Fries In a large saucepan, heat 1 1/2 inches of oil to 360.
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13
Set a rack over a baking sheet.
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14
Working in batches, fry the yucca, stirring gently to separate the wedges, until golden brown and crisp, 5 to 7 minutes.
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15
Using a slotted spoon, transfer the wedges to the rack and season generously with salt.
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16
Serve right away with the banana ketchup and lime wedges.
