Rwandan Bananas with Split Green Peas

Ingredients:

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

Cooking Instructions:

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.

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