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Frango com Banana
Frango com Banana is a unique and flavorful dish from Sao Tome and Principe, featuring chicken cooked with ripe bananas, creating a delightful sweet and savory combination. It's often seasoned with local spices and herbs.
ð§ ææ
- 800 g Chicken pieces (thighs or drumsticks)(skinless and boneless)
- 3 medium Ripe bananas(peeled and sliced)
- 1 large Onion(chopped)
- 3 cloves Garlic(minced)
- 1 inch Ginger(grated)
- 200 g Tomatoes(chopped)
- 200 ml Coconut milk
- 2 tbsp Vegetable oil
- 1 tsp Curry powder
- 0.5 tsp Turmeric powder
- to taste Salt
- to taste Black pepper
- for garnish Fresh cilantro or parsley
ðšâð³ äœãæ¹
- 1
Season the chicken pieces with salt, black pepper, curry powder, and turmeric powder.
- 2
Heat the vegetable oil in a large pan or pot over medium-high heat. Brown the chicken pieces on all sides, then remove and set aside.
- 3
In the same pan, add the chopped onion and sauté until softened, about 5 minutes.
- 4
Add the minced garlic and grated ginger, and cook for another minute until fragrant.
- 5
Stir in the chopped tomatoes and cook until they start to break down, about 5-7 minutes.
- 6
Return the chicken to the pan. Pour in the coconut milk and add enough water to almost cover the chicken. Bring to a simmer.
- 7
Cover the pan and let it simmer for about 25-30 minutes, or until the chicken is cooked through.
- 8
Gently add the sliced ripe bananas to the pot. Cook for another 5-10 minutes, until the bananas are tender and have slightly broken down, thickening the sauce.
- 9
Adjust seasoning with salt and pepper if needed.
- 10
Garnish with fresh cilantro or parsley before serving. Serve hot, typically with rice.
ð¡ ããã®ã³ã
- âUse ripe but firm bananas to prevent them from completely disintegrating.
- âAdjust the amount of curry and turmeric to your preference.
- âFor a richer sauce, use full-fat coconut milk.
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- Can be made with other proteins like pork or firm tofu.
- A pinch of cinnamon can add an extra layer of warmth.