Use a spoon to scrape the fibrous insides of the banana peel away, and discard, leaving only the skins. Use a fork to ‘pull’ the banana peel into small strips, and then use a knife to roughly chop – leaving some long strands.
Add the olive oil to a medium sized frying pan. Add the onion and cook until soft, translucent and beginning to brown. Add the garlic and cook for a further minute until fragrant.
Add the banana peel, smoked paprika and cumin and stir fry for 2 minutes. Then add 200 millilitres water and allow the mixture to cook for approximately 10 minutes until all of the liquid has evaporated and the banana peels are tender.
Add the barbecue sauce, season to taste, and serve.