Rwanda: Bananas with Split Green Peas


400 g dried split green peas, soaked over night
4 ripe bananas
1/2 tsp salt
2 tbsp palm oil or groundnut oil with 2 tsp paprika
1 small onion, thinly sliced


Add the peas to a pan cover with water and bring to a boil. Simmer
until tender (about 90 minutes). When the peas are done peel the
bananas and lay them whole on top of the peas (do not mix).

Continue to cook the mixture for about 10 minutes until the bananas
are very soft. Add a little water if necessary to prevent the peas
from sticking to the base of the pot. Meanwhile heat the palm oil
in a frying pan that’s large enough to hold the peas and bananas.

Brown the onions in the oil. Then, with a slotted spoon, remove the
bananas and peas from the first pot and add to the onions. Sprinkle
in the salt and continue to cook, over medium heat, stirring gently
but constantly until all the oil has been absorbed. Serve immediately.