4 bananas, chopped into 1 inch cubes
1 TBSP oil
2 big spoonfuls of peanut butter
Boil 3 cups of water into a small saucepan.
- Add bananas and 1 TBSP oil, cover and boil until bananas are semi-soft.
- In a small bowl mix peanut butter with a few spoonfuls of the broth from the banana mixture until peanut butter becomes a thick sauce.
- Add peanut butter to bananas and cover and cook until bananas are soft and sauce has cooked down a bit.
1 small purple onion, thinly sliced
½ tsp salt
3 small tomatoes, diced
3/4’s of a lemon
½ of a small jalapeno, diced
- In a small bowl, sprinkle salt over onion and let sit for at least 15 minutes.
- Add chopped tomatoes and squeeze lemon over top. Add the pepper and place mixture in a sealed tubberware container at room temperature for a half hour before serving.
Beef in Broth
½ Kg beef, cubed
4 garlic cloves, chopped and pounded, with 2 tsp of water added
2-3 TBSP oil
1 small onion, diced
2 tomatoes, diced
1/3 cup chopped fresh cilantro
In saucepan cover and cook beef in its own juices for 15 minutes.
- Brown meat for 10 minutes, stirring frequently.
- Add oil and onion. Stir and let cook for 5 minutes before adding garlic and tomatoes and cilantro.
- Cook 7 minutes and then add ½ cup water and let boil so flavor settles in. Add another cup of water and let boil until meat is desired tenderness, about 20 minutes. Add salt to taste.
Coconut Milk Chapati
5 cups warm water*
25 TBSP coconut powder*
2 TBSP sugar
1 tsp salt
2 Kg’s flour
Combine warm water, sugar, salt, and coconut powder in a bowl and stir until sugar and salt are dissolved. Let sit for 5 minutes.
- While still warm, very gradually add flour to the coconut mixture, mixing with your hands as you go. You may not use all of the flour but continue to knead and punch dough until it is elastic and smooth, without sticking to hands.
- Let dough rest for ½ hour at least (you can even let dough sleep overnight).
- Now take fistfuls of chapati dough and roll each into a circular shape as the frying pan heats up. Lay chapati on hot oiled pan and let cook on one side until golden before flipping to the other side.
- Once you flip, take a spoonful of oil and pour around edges of chapati so that the oil runs underneath the chapati to cook the bottom. Also take a bit of oil and spread on the top of the chapati with the back of your spoon. Once Chapati has dark golden spots it is ready to be removed and continue until all dough is gone. This recipe makes at least 20 chapati.
* instead of water and coconut powder you can use 5 cups of coconut milk