Caribbean Banana Soup
|Brown rice||1⁄2 Cup (8 tbs)|
|Ripe bananas||6 , coarsely mashed (Approximately 1 1/2 Cups)|
|Beef stock||4 Cup (64 tbs)|
|Minced onion||1⁄2 Cup (8 tbs)|
|Diced green pepper||1⁄4 Cup (4 tbs)|
|Garlic||2 Clove (10 gm), minced|
|Freshly grated coconut/Dried unsweetened coconut||1⁄4 Cup (4 tbs)|
|Peanuts||1⁄4 Cup (4 tbs)|
Cook brown rice according to preferred method.
Combine bananas and beef stock in saucepan and simmer for 10 minutes, stirring occasionally.
Saute onion, green pepper and garlic in oil for a few minutes.
Add coconut and saute until it is golden brown, stirring constantly.
Add sauteed mixture to banana soup, then the ground peanuts and cooked rice.
Season with salt and cayenne pepper to taste.
Simmer, covered, for approximately 15 minutes.