The banana has its origin in South Asia (the region of China mainly), being known in the Mediterranean from 650 AD. The species arrived in the Canary Islands in the fifteenth century and from there was taken to America in the year 1.516. It is known that in China the banana is already in the pieces and was eaten as a bidder accompanied by a kind of caramel. Following the discovery of America was given a true exchange of products between the Old and the New world is called the so-called culinary mestizaje. Of Africans brought to America, it is said that their culinary heritage is important because of the modifications to Mediterranean dishes and the creation of new dishes by African slaves or their descendants. It has been said that the relatively high consumption of fried foods is an African heritage. Although it is a universal method of cooking food, it is quite possible that its use may be greater in places where food is more likely to spoil - as is the case of slave plantations in the Antilles of the New World - thence The need to fry them. It has also been said that frying twice a meal is an African heritage. The most common and known case is the "fost" or fried plantains.
