Cooked bananas give an interesting taste to any meat stew and are particularly good with the delicate flavor of veal. Treat them like a vegetable. Make certain that they are on the green side or they will fall apart in the cooking.


1 cup onions

1 Tbs. curry powder

1 tsp. salt

╝ tsp. pepper

╝ tsp. ginger

2 oz. margarine or butter

2 lbs. veal (from shoulder)

1 lb. tomatoes

1 cup water

4 bananas

white rice

Braised Cabbage


In a 4-quart saucepan: SautÚ 1 cup onions, finely chopped, 1 Tbs. curry powder, 1 tsp. salt, ╝ tsp. pepper and ╝ tsp. ginger in 2 oz. margarine or butter until light brown. Add 2 lbs. veal (from shoulder) cut in 1-inch cubes. Saute for 10 minutes. Add 1 lb. tomatoes, cut in 1-inch wedges and 1 cup water. Simmer for 30 minutes. Add 4 bananas, peeled and cut in 2-inch lengths. Simmer for 15 minutes longer or until meat is done. Correct the seasoning. Pour into a 2-quart bowl. Serve with a bowl of cooked white rice and a bowl of Braised Cabbage.


Yield : 8 portions


country : Uganda

course : meat dish


source : The African Cookbook / Bea Sandler