Recipe: Banana Stew, by Neide Rigo

How about starting the week nicely?!

We’re starting our recipe festival, to inspire you to cook more at home, to eat healthier and with less dependence on meat.

Our Backyard invites today Neide Rigo, a nutritionist and author of the delicious (in every sense) Come-se blog.

She recommends the vegetarian recipe of Banana Stew. A tropical, different, beautiful and practical meal. Great to surprise friends with an original dinner without meat.

Thank you, Neide!

***

BANANA STEW
1 soup spoon of annatto oil –  you only have to heat annatto seeds (sold in spice stores) with oil in water bath (bain marie), to release the pigment, and sift.
1 large onion, chopped
1 green pepper, chopped
1 red pepper (intense flavour) chopped
3 tomatoes without seeds or skin, chopped
Salt to taste
4 bananas, sliced
Coriander or parsley to taste (I used parsley)

Heat oil in a clay pot and saute the onion until soft. Add the green and red peppers, tomatoes and salt. When the peppers are soft, add the bananas and cook for 1 minute or just until warm. Taste and correct the salt if necessary. Add the chosen herbs and serve with rice (if whole grain, even better).

To make it quicker, cook it all together and use a stainless steel pot. And if you do not have oil annatto, use whateve similar you have at home and still, you will make a nice banana stew.

Makes: 2 servings
Visit Neide Rigo’s blog for more fantastic recipes like these!

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