Banana La Creole
1 pkg boneless saltfish
5 boneless pork loin chops
25 mL seasoning salt
50 mL margarine
250 mL water
250 g carrots, sliced
1 each sweet red and green pepper, diced
2 large onions, diced
2 small tomatoes, diced
1 hot chili pepper, diced
1-1/2 cans coconut milk
9 green bananas
125 mL all-purpose flour
Soak saltfish in water for about 6 hours; drain and cut into small pieces (should be about 2 cups).
Cut pork into 2 cm pieces. Place in bowl and sprinkle with seasoning salt; mix together.
In saucepan, heat margarine over medium heat; sauté pork until browned, adding water partway through. Mix into pork and simmer over low heat. Add carrots, red and green peppers, onions, tomatoes and hot pepper. Add coconut milk and 1 can of water. Cook, stirring occasionally, for 10 to 15 minutes or until carrots are softened
Meanwhile, peel, rinse and slice bananas. Place in food processor; process until mashed. Scrape into bowl; mix in flour.
Bring creole to gentle boil. Drop banana batter by 2 mL into creole; cook until dumplings are puffed.
Sweet Potato Biscuits
2 to 3 sweet potatoes
250 mL milk
100 mL melted butter or margarine
625 mL all-purpose flour
25 mL baking powder
2 mL salt
In saucepan of boiling water, cook sweet potatoes until softened. Mash in food processor, along with 15 mL of the milk.
Scrape sweet potatoes into bowl (should be 375 mL); mix in remaining milk. Return to food processor and process until smooth. Scrape back into bowl. Sift together flour, baking powder and salt; mix into sweet potato mixture.
Turn out onto lightly floured work surface; knead until smooth and elastic. Divide in half. Roll out one-half to 1 cm thickness. With inverted drinking glass, cut out rounds, rerolling scraps and cutting out more rounds. Place on greased baking sheet. Repeat with remaining dough. Bake in 180°C oven for 15 to 20 minutes or until golden.
IMPERIAL VERSION
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