Banana stew


Tags: main

sauce: Sophie M

Banana stew


  • 25g/1oz butter
  • 1 tablespoon olive oil
  • 2 onions, chopped
  • 2 garlic cloves, crushed
  • 2 tablespoons grated fresh ginger
  • 1/2 teaspoon tumeric
  • pinch of chilli powder or cayenne pepper
  • 1 large green pepper, deseeded and chopped finely
  • 2 tomatoes, peeled and chopped
  • 6 bananas, peeled and chopped
  • as many eggs as you like!
  • optional parsley garnish

—-> NB - to get the skin off tomatoes, cut a cross in their top and drop them in boiling water for a minute, then place them in cold water and the skin should come off easily. It’s also possible to use canned tomatoes I guess, but it’d be more watery.


  • Heat butter and oil in a large frying pan, add onions, stir, cover and cook on low heat for ±7 minutes.
  • Stir in garlic for 2-3 minutes
  • Add ginger, turmeric, chili or cayenne and cook for another minute
  • Add pepper, tomatoes and banana to pan, stir well then cover and cook for 20 - 30 minutes, or until all the vegetables are tender. Season to taste.
  • Spread mixture evenly in pan then make hollows to break your eggs in to. Cover the pan and cook on low until the eggs are set, usually about 10-15 minutes.

We serve it with naan, chapatis, tortilla or roti depending on what we have lying around. As I mentioned, we often eat half for dinner and then have it again for brunch on the weekend.



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