CORN, BEANS and BANANAS
This nourishing dish is a favourite amongst some African Tribes in sub-Saharan Africa
6 bananas, green
4 cobs of corn
2 cups milk, you can use coconut milk if it's handy
1 large bunch greens (Anything you have available, from collards to spinach or cabbage, pumpkin leaves will also do)
2 cups green beans, cut into 1 inch pieces
salt, as needed
To Make the Beans and BananasShuck the corn and cook in salted water together with the beans for approximately 20 minutes until almost cooked.
Peel and wash the green bananas.
Mash them smoothly, using the tines of a table fork and add them to the corn and beans.
Cook for approximately 10 minutes.
Wash the green-leafed vegetables and cut into pieces.
Add to the boiling mixture and cook for 10 minutes, until done (exact timing will depend on the greens chosen)
Add the milk, mix well and re-heat without bringing to the boil.
Season to taste and serve either hot or cold.
This corn, beans and banana side dish is generally served with grilled meat.
It may however be eaten on it's own as a light but nourishing meal.
Photography:- Kerryn Tracey
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