2 green (unripe) bananas, sliced in rounds

1 tsp. salt

3 lbs. fresh shrimp (unshelled, with heads, if possible)

pinch of salt

1 large onion, sliced

2 tblsp. olive oil

2 large garlic cloves, crushed

3 medium tomatoes, chopped

3 chili peppers, chopped or crushed, or 1 tsp. cayenne pepper

4 medium potatoes, chopped in chunks


Dissolve the salt in enough water to cover the banana pieces. Soak them in the salt water for 10 - 15 minutes to draw out the “pucker” quality of the unripe fruit.

Meanwhile, wash the shrimp in cold, running water, but don’t shell or remove heads. Cook in 2 cups of boiling, salted water for 6 - 8 minutes. Then peel off shells and remove heads. Save heads and cooking water.

In a large, heavy skillet or stew pot, sautť the onion in oil over moderate heat until golden. Stir in garlic, tomatoes and pepper. Add shrimp.

If you have shrimp heads, push them through a sieve. Stir into the pot along with the water in which they cooked. Drain bananas and add them, with the potatoes, and cook until everything is tender, about 20 minutes, adding enough water for the number of servings you want. Serve with a stiff porridge.


Serves 6 - 8.


country : Cape Verde

course : main course


source : The Africa News Cookbook : African cooking for Western kitchens / Tami Hultman


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