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Bananas with Green Split Peas
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- #16647
serves/makes:
ready in:
1-2 hrs
1-2 hrs
1 review
ingredients
2 cups dried green split peas, pre-soaked
4 ripe bananas
1/2 teaspoon salt
2 tablespoons palm oil or other cooking oil
1 very small onion, thinly sliced
directions
Cook the peas in enough water to cover until tender, about 1 1/2 hours.
Peel bananas and lay them whole on top of the peas without mixing. Continue to cook for about 10 minutes until bananas are soft, adding a bit of water if necessary to prevent peas from sticking to the bottom of the pot.
Meanwhile, heat the palm oil in a skillet or pot large enough to hold the peas and bananas. Brown the onions. Then, with a slotted spoon, remove bananas and peas from the first pot and add to the onions.
Sprinkle in the salt and continue to cook over medium heat, stirring gently but constantly, until oil has been absorbed. Serve hot.
Recipe Source: "The Africa News Cookbook: African Cooking for Western Kitchens"
added by
westher
nutrition data
343 calories, 6 grams fat, 60 grams carbohydrates, 17 grams protein per serving.
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reviews & comments
March 22, 2009
This recipe was superb. I have to admit that I was a little worried while it was cooking (the bananas floating on the cooking green peas...), but the end result was great. The flavor is different from anything I've ever had; using banana as a dinner ingredient was new to me! Thanks for the recipe - dinner tonight was wonderful because of it.