Bananas with Green Split Peas
Submitted by jsteiger
West African bananas with green split peas, browned onions, and palm oil. A hearty vegetarian main dish that simmers the peas tender before steaming whole bananas on top.
YIELD
6 servingsPREP
20 minCOOK
120 minREADY
120 minThis West African dish pairs two ingredients you might not expect together: ripe bananas and green split peas. The peas simmer low and slow until tender, then whole peeled bananas are laid on top to steam gently in the residual heat.
Browned onions fried in palm oil bring a savory, slightly nutty depth that grounds the sweetness of the bananas. Everything gets folded together carefully and stirred until the oil is absorbed. It’s simple, filling, and completely plant-based.
Kitchen Tips
- Cook the split peas for a full 90 minutes until they’re soft and starting to break down.
- Stir gently once the bananas are added so they stay in large, recognizable pieces rather than mashing.
- Palm oil gives the dish its traditional flavor and color, but coconut oil works as a substitute.
Ingredients
Directions
Cook peas in enough water to cover until tender, about 1½ hours. Peel bananas & lay them whole on top of the peas without mixing. Cook for 10 minutes. Add water if necessary to prevent sticking. Meanwhile, heat the oil & brown the onions. With a slotted spoon, remove the bananas & peas & add to the onions. Sprinkle in the salt & cook over medium heat, stirring gently but constantly, until the oil has been abosrbed. Serve hot.
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