ARROZ INTEGRAL COM MANTEIGA DE AMENDOIM E BANANAS (BROWN RICE WITH PEANUT BUTTER AND BANANAS)

 

This is a dish that is popular in the northern part of Mozambique. The combination of peanut butter and bananas is well known, and the addition of brown rice is a recent and welcome innovation.

 

2 cups brown rice

2 cups tomato juice

2 medium onions

2 medium green peppers

½ cup peanut oil

1 tablespoon curry powder

1 teaspoon salt

¼ teaspoon pepper

3 medium tomatoes, chopped

½ cup peanut butter

2 medium bananas

 

Pour the brown rice, tomato juice, and 2 cups water in a 2-quart pot over high heat. When the mixture comes to a boil, cover, reduce heat and simmer until rice is done (45 to 50 minutes). Meanwhile, slice onions and green peppers and sauté in ¼ cup peanut oil until onions are soft. Add curry powder, salt, and pepper; mix well, heat for 1 minute. Add ¼ cup water, tomatoes, and peanut butter. Simmer for 5 minutes.

In a large skillet heat the remaining ¼ cup peanut oil. Peel bananas and cut into ½-inch slices. Sauté bananas until lightly golden on both sides.

To serve, place the rice in a serving platter, pour the onion sauce over the rice and top with the fried bananas. This dish goes well with grilled chicken, pork or beef.

 

Serves 6 - 8.

 

country : Mozambique

course : rice dish

 

source : Cuisines of Portuguese Encounters : Recipes from Portugal, Madeira/Azores, Guinea-Bissau, Cape Verde, São Tomé and Príncipe, Angola, Mozambique, Goa, Brazil, Malacca, East Timor, and Macao / Cherie Y. Hamilton