Recipe by Chocolatl
Adapted from the Woman's Day Encyclopedia of Cookery. You can use plantains instead of green bananas, but don't substitute regular yellow bananas.
Top Review by twissis
Made for the Culinary Quest 2014 & the Agents of QUEST - This cuisine is largely a new adventure for me that I have been shy to explore, so I was mostly after something that was an ingredient-friendly easy-fix & full of flavor. After reading the comments of the prior reviewer, I decided to make 1 chg at the start of the prep. I browned the beef prior to adding the water (vs adding it to the raw meat), so the water deglazed the tasty pan drippings. Finding green bananas is never a problem here, so I was good-to-go to finish the recipe. On tasting, I still felt it needed an injection of flavor, but I had a perfect fix. I had just finished making Cilantro Pesto by 3ovens. Adding the pesto seemed to brighten & intensify all the flavors. It was yummy! Thx for sharing this recipe & inspiring me to be more adventurous. :-)
- 1 lb ground beef
- 6 cups cold water
- 2 tablespoons oil
- 2 large onions, chopped
- 2 large tomatoes, chopped
- 2 green bananas, cut into 1-inch chunks
- 1⁄4 cup uncooked rice
Directions See How It's Made
- Place beef in a large pot or Dutch oven.
- Add water and stir until blended.
- Bring to a boil, cover, and simmer for about 10 minutes.
- Meanwhile, heat oil in a skillet.
- Saute onions, tomatoes, and bananas for about 5 minutes.
- Add to beef mixture.
- Add salt, pepper and rice.
- Cover and simmer 30 minutes.