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Pecal

Plantains in cinnamon sauce

• 200 GRAM GREEN BEANS, cleaned and cut
• 200 GRAM SPINACH, chopped
• 1/2 CUCUMBER, sliced
• 100 GRAM BEAN SPROUTS
• 100 GRAM BEAN CURD, in cubes
• 3 CHILLIES
• 1 ONION, chopped
• 100 GRAM PEANUTS
• 2 CLOVES GARLIC, chopped
• 1 TBSP PALM SUGAR

• 4 GREEN PLANTAIN BANANAS, peeled
• 1/2 CUP OF RED WINE
• 1 TBSP BROWN SUGAR
• 6 CLOVES
• 1/2 TSP CINNAMON
• 4 TBSP BUTTER

Blanch the beans and the spinach 1 minute. Stir fry the bean curd three minutes. Arrange the vegetables and bean curd on a large plate. For the sauce, stir fry the chili, the onion and the garlic three minutes. Puree together with the peanuts. Add 1/2 cup hot water, heat the sauce and add the palm sugar, pepper and salt to taste and more water if the sauce is to thick.

Fry the plantains 4 minutes in the butter on all sides. Add the rest of the ingredients and pepper and salt to taste, bring to the boil and simmer for 30 minutes. Add some water from time to time if needed. The sauce should be thick, when finished.