Tuesday, July 12, 2011

Caribbean Banana Soup from Ceridwen

Serves 6-8. This is great if you have excess bananas that are going bad, or if you have some dumpstered. The latter is generally more likely in these post-flood days as bananas are worth their weight in gold.

50g brown rice
6 ripe bananas
1lt vegetable stock
1 onion
1 red capsicum
2 cloves of garlic
30ml olive oil
1 can creamed coconut
120g ground peanuts
salt and cayenne to taste

Cook brown rice. Combine bananas and stock, simmer for 10 minutes. Sauté onion, capsicum, and garlic in oil. Add coconut and sauté. Add rice and peanuts. Simmer covered for 15 minutes.

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