INGREDIENTS

INSTRUCTIONS

Many years ago, restaurant dining meant fruit with every- thing. Now fruit
is desperately passe. But it's a mistake to throw out the authentic with
the spurious. This surprising but satisfying combination of ingredients
originates in South America.
In a large saucepan, heat 1 tablespoon olive oil and brown on all sides 1
kg cubed boneless pork. Add 2 large onions, chopped, and 2 cloves of
garlic, minced, and brown them. Add 3 large tomatoes, diced, 100 mL boiling
water and salt and pepper to taste. Cover and cook very slowly for about 1
1/2 hour. Meanwhile simmer 1 1/2 cups brown lentils in 4 cups water for 45
minutes; do not drain.
Add the undrained lentils to the pork mixture, combine well, cover and cook
over a low heat for a further 30 minutes, until both the pork and the
lentils are tender.
Taste for seasoning. Add 4 large firm bananas cut into 2 cm pieces and 3
tablespoons or more of chopped, fresh coriander. Cook 10 minutes longer.
Serve with a little more coriander scat- tered on top. (You can use the
coriander stems as well as the leaves, provided they are well washed.
Finely chopped they add interesting crunch.)
Posted by Stephen Ceideburg
From an article by Meryl Constance in The Sydney Morning Herald, 6/1/93.
Courtesy Mark Herron.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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