Estimated Nutrition (whole recipe, rough)
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Peanut | 1 oz (28g) | 161 |
| Peanut Oil | 1 tbsp (14g) | 119 |
| Banana | 1 medium (118g) | 105 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 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
Directions
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
Category:Angolan Recipes
Category:Angolan Vegetarian