Submitted by: Mushypea
Recipe by: adapted from The Africa News Cookbook : African Cooking for Western Kitchens
2 cup Dried green split peas, pre–soaked
4 Ripe bananas
1/2 tsp Salt
2 Tbsp vegetable stock
1 sm Onion, thinly sliced
Cook the peas in enough water to cover until tender, about 1 1/2 hours. Peel bananas and lay them whole on top of the peas without mixing. Continue to cook for 10 minutes until bananas are soft, adding a bit of water if necessary to prevent peas from sticking to the bottom of the pot.
Meanwhile, heat the vegetable stock in a skillet or pot large enough to hold the peas and bananas. Brown the onions. Then with a slotted spoon, remove 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 stock has been absorbed. Serve hot.