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125 ml corn oil
1 medium potato, peeled and diced
3-4 saba bananas (plantains), peeled and
halved lengthwise
6-8 whole eggs
1 small onion, finely chopped
4 garlic cloves, peeled, crushed and
finely chopped
500 g ground pork
2 teaspoons salt
500 g ground pork
2 teaspoons salt
500 g ground beef
Worcestershire sauce
200 g frozen green peas, thawed
90 g raisins
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Method:
In a wok or skillet, heat 2 tablespoons
of the corn oil and sauté the potato until almost tender. Remove
from the wok and set aside in a bowl. In the same wok, add
another 2 tablespoons oil and reheat. Fry the bananas until
light brown and tender. Remove and drain on paper towels and set
aside. In a separate pan, heat another 2 tablespoons oil and fry
the eggs, sunny side up one or two at a time, adding more oil if
necessary. Remove eggs as they cook and set aside. Heat
the remaining oil in a large skillet or casserole and sauté onion and
garlic. Stir in ground pork and cook until brown. Season
with ˝ teaspoon of the salt. Stir in ground beef and cook,
stirring well with the other ingredients until beef browns.
Season with ˝ teaspoon salt. Stir in a dash of Worcestershire
sauce. Mix in green peas and stir well. Add the cooked
potatoes and raisins. Season with remaining salt. Heat
through for about 5 minutes. To serve, spoon the ground meat
mixture into a serving platter. Arrange cooked eggs and bananas
on top and serve with plain rice.
This dish is also known as Arroz a la
Cubana. A complex dish with various flavors, Arroz a la Cubana
combines the richness of meat with the sweet tastes of fried bananas
and raisins. Eggs fried sunny side up make this a very filling,
one-dish meal.
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