Peanut Nougat Recipe

Ingredients:
450g peeled, roasted, peanuts, crushed or ground
300g sugar
lemon juice
, to taste

Peanut Nougat Preparation:

Method:
Add the sugar to a pan and heat. When the sugar begins to melt, add the peanuts an stir
together with a wooden spoon. Add a little lemon juice and stir in. Pour the mixture onto
greaseproof paper or into a well-greased tin and pat down to about 5mm thick. Allow to
cool and cut into 5cm squares.

Bananas with Split Green Peas Recipe

Origin: Rwanda

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Period: Traditional

Ingredients:
400g dried split green peas, soaked over night
4 ripe bananas
1/2 tsp salt
2 tbsp palm oil (or groundnut oil with 2 tsp paprika)
1 small onion, thinly sliced

Bananas with Split Green Peas Preparation:

Method:
Add the peas to a pan cover with water and bring to a boil. Simmer until tender
(about 90 minutes). When the peas are done peel the bananas and lay them whole
on top of the peas (do not mix). Continue to cook the mixture for about 10 minutes
until the bananas are very soft. Add a little water if necessary to prevent the peas

from sticking to the base of the pot.

Meanwhile heat the palm oil in a frying pan that's large enough to hold the peas
and bananas. Brown the onions in the oil. Then, with a slotted spoon, remove the
bananas and peas from the first pot and add to the onions. Sprinkle in the salt and
continue to cook, over medium heat, stirring gently but constantly until all the oil
has been absorbed. Serve immediately.